Low Sodium Paleo Zucchini Noodle Primavera

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Paleo Zucchini Noodle Primavera

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Ingredients

4 servings

For the zoodles

4 medium zucchini (about 2 lb total)
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1 tsp kosher salt, for drawing out moisture
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vegetables

3 tbsp extra-virgin olive oil, divided
1 cup cherry tomatoes, halved
1 medium yellow bell pepper, thinly sliced
1 medium zucchini, thinly sliced into half-moons (about 1 cup)
1 cup asparagus, cut into 1-inch pieces
3 cloves garlic, minced
¼ tsp red pepper flakes
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the sauce

2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
¼ cup fresh basil leaves, torn
2 tbsp fresh parsley, roughly chopped

For serving

2 tbsp toasted pine nuts (optional)

Instructions

1
Spiralize the 4 trimmed zucchini into noodles using a spiralizer or julienne peeler. Place the zoodles in a colander set over the sink, toss with 1 tsp kosher salt, and let stand for 10 minutes until moisture begins to bead on the surface. Pat thoroughly dry with paper towels — the drier the zoodles, the less watery the finished dish.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus and bell pepper and cook, stirring occasionally, until just tender and bright, about 3–4 minutes.

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