Cashew Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright lemon, and a tangle of spiralized zucchini come together in a dish that feels indulgent without any of the heaviness of traditional pasta. The technique here is smart — salting and patting the zoodles dry before they hit the pan means you get tender, well-coated noodles instead of a watery mess at the bottom of the bowl. Asparagus, cherry tomatoes, and yellow bell pepper are sautéed until just blistered and vibrant, then tossed with garlic, red pepper flakes, and a zippy lemon-herb finish that ties everything together beautifully. Because the whole dish is built on whole vegetables, olive oil, and fresh herbs, there's no need to scan labels or worry about sneaky nut-based sauces or creamy additions that could cause problems. The optional toasted pine nuts add a satisfying crunch on top without any of the cross-contamination concerns that come with mixed nut products. It's the kind of colorful, garden-forward meal that works just as well for a weeknight dinner as it does for impressing guests who happen to eat the same way you do.
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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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