Celery Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that feels indulgent without any of the heaviness. Spiralized zucchini stands in beautifully for pasta, tossed with blistered cherry tomatoes, tender asparagus, and sweet yellow bell pepper for a bowl that's as colorful as it is satisfying. The trick to getting it right is salting and thoroughly drying the zoodles before they hit the pan — that one step keeps everything from turning watery and ensures the noodles hold their shape with a pleasant bite. A finishing hit of lemon juice, lemon zest, fresh basil, and parsley ties it all together with a brightness that makes the whole dish sing. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, whole, and easy to verify at a glance. Toasted pine nuts scattered on top add a subtle richness and a little crunch that takes it from simple to genuinely impressive. It's the kind of meal you'll want to make on repeat all summer long.
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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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