Anti Inflammatory Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is everything a feel-good weeknight dinner should be — colorful, fresh, and genuinely satisfying without leaving you weighed down. Spiralized zucchini stands in for pasta, and the technique of salting and patting the noodles dry is the secret to keeping the whole dish from turning watery and limp. Extra-virgin olive oil, garlic, lemon, and a generous handful of fresh herbs do the heavy lifting on flavor, while asparagus, bell pepper, cherry tomatoes, and zucchini bring a range of textures that make every forkful interesting. The bright lemon juice and zest added off the heat keep those anti-inflammatory ingredients tasting alive rather than cooked down and dull. Red pepper flakes add just enough warmth to make the dish feel bold, and optional toasted pine nuts give a buttery crunch that takes it from simple to genuinely special. There's no grain, no refined oil, and no processed ingredient in sight — just whole foods working together the way they're supposed to. It's the kind of meal that makes eating well feel less like a compromise and more like the obvious choice.
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)
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!