Almond Free Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is everything a satisfying weeknight dinner should be — colorful, fresh, and packed with flavor without feeling heavy. Spiralized zucchini takes the place of traditional pasta, soaking up a bright lemon and herb sauce that ties together blistered cherry tomatoes, tender asparagus, and sweet bell pepper in the most satisfying way. The technique of salting and thoroughly drying the zoodles before cooking is the real secret here, keeping the final dish from turning watery and giving the noodles that perfect tender-but-still-toothsome bite. Garlic bloomed in olive oil with a pinch of red pepper flakes adds just enough depth and warmth to make this feel like a proper meal rather than a side dish. Fresh basil and parsley stirred in at the end keep everything tasting garden-bright, and a handful of toasted pine nuts on top adds a welcome crunch if you want it. Every ingredient is whole and straightforward, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed pantry staples. It's the kind of recipe that looks impressive on the table but comes together with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedpine nuts
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!