Citric Acid Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this spiralized vegetable dish is the kind of weeknight dinner that feels indulgent without any of the heaviness. The technique of salting and thoroughly drying the zucchini noodles before cooking is the real secret here — it keeps everything from turning into a watery mess and gives the zoodles a satisfying, pasta-like bite. A colorful mix of asparagus, bell pepper, cherry tomatoes, and blistered zucchini half-moons gets tossed together in a hot skillet, building layers of flavor that taste far more complex than the ingredient list suggests. Fresh lemon juice and zest bring the brightness that ties everything together, which is worth noting for anyone who typically has to skip citrus-forward dishes — the amount used here is modest and balanced by the olive oil, herbs, and vegetables rather than dominating the whole plate. Torn basil and chopped parsley finish things off with a burst of herby freshness that makes every forkful feel alive. A handful of toasted pine nuts on top adds a gentle richness and just enough crunch to make this feel like a complete, satisfying meal. It comes together quickly, uses simple whole-food ingredients, and is the kind of recipe you'll find yourself coming back to all spring and 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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