Carrageenan Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely plant-forward, this spiralized zucchini primavera is the kind of bowl that makes you forget you're eating something genuinely good for you. Every ingredient here is whole and unprocessed — fresh vegetables, olive oil, lemon, and herbs — so there's no need to scan labels for hidden additives or thickeners that sneak into so many packaged sauces and store-bought "health" foods. The technique is smart: salting and thoroughly drying the zoodles before they hit the pan is the secret to a dish that stays vibrant and cohesive rather than watery and limp. Asparagus and bell pepper get a quick high-heat sear for that satisfying tender-crisp texture, while blistered cherry tomatoes add a burst of natural sweetness that pulls everything together. A finishing hit of lemon juice, lemon zest, fresh basil, and parsley brings the whole skillet to life without a drop of cream or any processed sauce. Toasted pine nuts scattered on top add a gentle richness and a little crunch if you want to take it over the edge. It comes together fast, uses one pan, and tastes like something you'd order at a restaurant — except you know exactly what went into it.
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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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