Chicken Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this zucchini noodle primavera is the kind of meal that makes you forget you're eating something genuinely good for you. Spiralized zucchini stands in beautifully for pasta, soaking up a punchy lemon-herb sauce while still holding just enough bite to feel like a real bowl of noodles. The trick of salting and thoroughly drying the zoodles before cooking is what keeps everything from turning watery — a small step that makes a huge difference in the final texture. Asparagus, cherry tomatoes, yellow bell pepper, and sliced zucchini get a quick sear in olive oil until they're tender and just starting to blister, building layers of flavor without any fuss. Everything comes together with fresh basil, parsley, lemon juice, and zest for a sauce that's bright and herby without needing anything heavy. A scatter of toasted pine nuts on top adds a satisfying crunch and a little richness that rounds the whole dish out. It's a weeknight dinner that feels light but genuinely filling, and every single ingredient earns its place in the pan.
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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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