Eggless Paleo Zucchini Noodle Primavera
Fresh vegetables, bright citrus, and fragrant herbs come together in a bowl that feels indulgent without weighing you down. Spiralized zucchini stands in for traditional pasta, soaking up a lemony, herb-forward sauce that's built entirely from whole, clean ingredients. The trick to getting the texture just right is salting and thoroughly drying the zoodles before they ever hit the pan — that one extra step is what keeps everything from turning watery and limp. Asparagus, cherry tomatoes, and yellow bell pepper get a quick sear in olive oil until they're just tender and blistered, then garlic and red pepper flakes go in for a fragrant, punchy finish. Because every component here is naturally plant-based and free of eggs, there's nothing to swap or substitute — the recipe works exactly as written. A squeeze of fresh lemon and a handful of torn basil and parsley at the end bring the whole dish to life with a brightness that makes it taste far more complex than the ingredient list suggests. Scatter on some toasted pine nuts if you want a little crunch, and get it to the table fast while everything is still vibrant and fresh.
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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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