Chestnut Free Paleo Zucchini Noodle Primavera
This vibrant, garden-fresh dish is everything you want in a warm-weather meal — colorful, light, and packed with vegetables that actually taste like something. Spiralized zucchini stands in for pasta beautifully here, soaking up the bright lemon dressing and mingling with blistered cherry tomatoes, tender asparagus, and sweet bell pepper. The technique of salting and drying the zoodles before cooking is the real secret weapon, keeping the final dish from turning watery and giving every bite a satisfying, al dente texture. A quick hit of garlic and red pepper flakes bloomed in olive oil adds depth without weighing anything down, and the finish of fresh basil, parsley, and lemon zest makes the whole skillet smell incredible. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and relies on straightforward whole-food ingredients with no hidden surprises — the optional pine nuts are easy to skip if you want to keep things completely nut-free. It comes together in one pan with minimal cleanup, which makes it just as practical as it is delicious. Serve it immediately straight from the skillet for the best texture and the brightest flavors.
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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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