Brazil Nut Free Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is everything a warm-weather dinner should be — colorful, fresh, and satisfying without feeling heavy. Spiralized zucchini stands in for traditional pasta, soaking up a bright lemon-herb sauce made with fresh basil, parsley, and a hit of zest that ties the whole bowl together. The technique of salting and drying the zoodles before cooking is the real secret here, keeping everything from turning watery and ensuring each strand holds its shape with a pleasant, tender bite. Blistered cherry tomatoes, crisp asparagus, and sweet bell pepper bring the kind of produce-aisle energy that makes this feel like a restaurant plate you threw together at home. Every ingredient is straightforwardly whole-food and plant-based, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. A scatter of toasted pine nuts at the end adds a gentle richness and a little crunch if you want it. It's the kind of recipe that proves eating clean doesn't have to mean eating boring.
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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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