Cinnamon Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright lemon, and fragrant herbs come together in a bowl that feels indulgent without weighing you down. Spiralized zucchini stands in beautifully for pasta, soaking up the garlicky olive oil and catching every bit of blistered tomato and tender asparagus along the way. The technique of salting and drying the zoodles before cooking is the real secret here — it keeps everything from turning watery and ensures the noodles hold their shape and bite all the way to the last forkful. A hit of lemon juice and zest at the finish lifts the whole dish, while torn basil and parsley add that garden-fresh pop you'd expect from a proper primavera. Every single ingredient in this recipe is naturally free of warming spices, so there's no label-reading or substitution stress involved — just clean, whole-food cooking from start to finish. Toasted pine nuts scattered over the top add a satisfying crunch and a subtle richness that rounds everything out. It's the kind of weeknight dinner that looks impressive on the table but comes together with very little fuss.
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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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