Coconut Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright lemon, and a handful of herbs are all you need to pull off a bowl that feels indulgent without any of the heaviness. Spiralized zucchini stands in beautifully for pasta here — salting and patting the noodles dry is the key step that keeps everything from turning into a watery mess, and it genuinely works. Asparagus, cherry tomatoes, and yellow bell pepper get a quick turn in the skillet until just tender and blistered, then fragrant garlic and a pinch of red pepper flakes tie the whole thing together. A squeeze of fresh lemon juice and a shower of basil and parsley at the end add a brightness that makes the dish taste almost restaurant-worthy. Because every ingredient is a whole food — olive oil, vegetables, fresh citrus, and herbs — there's nothing hidden to worry about, no sneaky additives, and absolutely no coconut-derived oils or fillers that can quietly show up in store-bought sauces. Toasted pine nuts on top are optional but add a satisfying crunch that rounds out every bite. This is the kind of weeknight dinner that looks impressive, comes together fast, and leaves you feeling genuinely good afterward.
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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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