Zucchini Noodle Primavera

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, sugar-free vegetable primavera with zucchini noodles and fresh herbs to reset cravings and support digestive health after Whole30 restarts. This Italian-inspired Whole30 recipe (low-carb), ready in about 23 minutes, pairs zucchini, asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Using a spiralizer, transform zucchini into noodles (no need to salt or drain). Trim asparagus into 1-inch pieces and halve cherry tomatoes.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium heat. Add asparagus and cook for 5 minutes, stirring occasionally, until bright green and crisp-tender.
  3. Step 3: Add zucchini noodles and cherry tomatoes to the skillet, tossing gently to combine. Cook for 3-4 minutes until tomatoes just begin to soften but retain shape, stirring frequently to prevent sticking.
  4. Step 4: Remove from heat, then stir in finely chopped basil and lemon zest from 1/4 lemon. Season with 1/4 tsp sea salt, tossing until the noodles are coated with the herbaceous oil and the lemon enhances the natural sweetness of the vegetables without any added sugar.

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