Low Sugar Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely free of any sweeteners or hidden sugars, this spiralized vegetable dish is the kind of weeknight dinner that feels indulgent without actually being so. Zucchini noodles stand in for pasta beautifully here — especially when you take the time to salt and dry them properly, which keeps the final dish from turning watery and limp. The real flavor comes from blistered cherry tomatoes, tender asparagus, and sweet bell pepper, all brought together with fragrant garlic, a hit of red pepper flakes, and a bright finish of lemon juice and zest. Fresh basil and parsley stirred in at the end add an herby lift that makes the whole bowl taste alive. So many store-bought pasta sauces and even "healthy" meal kits sneak in added sugar, but every ingredient here is exactly what it looks like — whole vegetables, good olive oil, and citrus. Toasted pine nuts on top add a satisfying crunch and a little richness that rounds everything out. It's the kind of meal that proves eating without sweeteners doesn't mean eating without joy.
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Learn more →Ingredients
4 servings
For the zoodles
- 4 medium zucchini (about 2 lb total)
- 1 tsp kosher salt, for drawing out moisture
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
- 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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