Alpha Gal Friendly Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is exactly the kind of weeknight dinner that feels indulgent without any of the ingredients that can make eating out or ordering in such a gamble. Every component here is entirely plant-based and grain-free, which means no hidden mammalian products to worry about — just fresh produce, good olive oil, and bright herbs doing all the heavy lifting. Spiralized zucchini stands in beautifully for pasta, soaking up the garlicky, lemon-kissed sauce while still holding a satisfying bite. The trick of salting and thoroughly drying the zoodles before they hit the pan is what keeps the whole dish from turning watery, so don't skip that step. Blistered cherry tomatoes, tender asparagus, and sweet bell pepper bring color and texture to every forkful, while fresh basil and parsley finish things off with a garden-fresh punch. A squeeze of lemon ties it all together in a way that feels almost restaurant-worthy. Scatter on the toasted pine nuts if you have them — that little bit of crunch takes it over the top.
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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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