BHA & BHT Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright citrus, and good olive oil are really all you need to make a bowl of noodles feel like a full, satisfying meal — and this primavera delivers exactly that. Spiralized zucchini stands in for pasta, picking up the flavors of blistered cherry tomatoes, tender asparagus, and sweet bell pepper without any of the additives that sneak into packaged or processed alternatives. Every single ingredient here is whole and recognizable, which is exactly the point when you're avoiding synthetic preservatives like BHA and BHT that commonly hide in shelf-stable oils, packaged noodles, and even some spice blends. The technique of salting and drying the zoodles before they hit the pan is a small but important step — it keeps the finished dish from turning watery and gives the noodles a pleasantly firm bite. A quick hit of lemon juice, lemon zest, fresh basil, and parsley at the end ties everything together with a brightness that feels almost like a light sauce without requiring one. Toasted pine nuts on top add a little richness and crunch if you want to take it over the edge. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves you feeling genuinely good about what you just ate.
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!