Artificial Food Coloring Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and built entirely from whole ingredients, this spiralized zucchini primavera is the kind of weeknight dinner that genuinely doesn't feel like a compromise. Every component — the blistered cherry tomatoes, tender asparagus, sweet bell pepper, and fragrant garlic — is exactly what it looks like, with zero dyes, additives, or synthetic colorings hiding anywhere in the ingredient list. That matters more than it sounds, because plenty of jarred sauces and store-bought pasta products sneak in artificial colors you'd never expect. Here, the vivid reds, yellows, and greens on your plate come entirely from the vegetables themselves. The lemon juice and zest brighten everything up, while fresh basil and parsley add a layer of herby complexity that makes the dish feel restaurant-worthy. Salting the zoodles ahead of time and patting them dry is the small technique that keeps the whole thing from turning watery, so the flavors stay concentrated and the noodles hold their shape beautifully. A handful of toasted pine nuts on top adds a satisfying crunch if you want it — clean, simple, and genuinely delicious from start to finish.
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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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