Candida Diet Friendly Paleo Zucchini Noodle Primavera
Spiralized zucchini noodles tossed with blistered cherry tomatoes, crisp asparagus, and bright bell pepper make for a bowl that feels indulgent without a single ingredient that would throw your gut balance off track. The sauce is nothing more than fresh lemon juice, lemon zest, torn basil, and parsley — clean, vibrant flavors that let the vegetables do the heavy lifting. One of the trickiest parts of keeping this kind of dish on plan is avoiding the sneaky sugars and starches that hide in store-bought pasta sauces and conventional noodles, and this recipe sidesteps all of that entirely. The technique of salting and thoroughly drying the zoodles before they hit the pan is the real secret here — it keeps everything from turning watery and ensures each strand stays tender with just a little bite. Garlic, red pepper flakes, and good extra-virgin olive oil build a savory base that makes the whole skillet smell incredible. A scatter of toasted pine nuts at the end adds a satisfying richness if you want it. It's the kind of weeknight dinner that genuinely doesn't feel like a compromise.
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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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