Barley Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that feels indulgent without any of the heaviness. Spiralized zucchini stands in beautifully for pasta, tossed with blistered cherry tomatoes, tender asparagus, and sweet yellow bell pepper — all cooked in good olive oil until just vibrant and alive. The finishing touch of fresh lemon juice, lemon zest, basil, and parsley lifts everything into something that tastes genuinely bright and restaurant-worthy. One of the smartest moves here is salting and drying the zoodles before they hit the pan, which keeps the dish from turning watery and ensures every strand stays pleasantly tender with a little bite. For anyone navigating grain sensitivities or avoiding barley and other cereals, this recipe is naturally safe from the first ingredient to the last — no swaps needed, no label-reading required. A scatter of toasted pine nuts over the top adds a subtle richness that makes the whole bowl feel complete. It comes together in one skillet and is best eaten straight away while the colors are still gorgeous.
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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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