Artificial Flavors Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright citrus, and fragrant herbs are doing all the heavy lifting here, and the result is a bowl that tastes genuinely vibrant without a single synthetic shortcut. Spiralized zucchini stands in for pasta beautifully — especially once you take the time to salt and dry the noodles, which keeps everything from turning into a watery mess. The vegetables get a quick blast of high heat so the asparagus stays crisp, the cherry tomatoes blister just enough, and the bell pepper softens without losing its color. A finishing hit of fresh lemon juice, lemon zest, torn basil, and chopped parsley ties it all together in a sauce that's bright and clean rather than heavy. Every ingredient on this list is exactly what it says it is — whole produce, good olive oil, real garlic — so there's no need to squint at a label wondering what "natural flavoring" actually means. Optional toasted pine nuts add a little richness and crunch if you want to round out the bowl. It's the kind of weeknight dinner that looks impressive but comes together with nothing more than a skillet and a spiralizer.
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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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