Emulsifier Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely free of processed additives, this spiralized zucchini primavera is the kind of weeknight dinner that feels indulgent without any of the ingredient label anxiety. Every component here is a whole food — crisp asparagus, blistered cherry tomatoes, sweet bell pepper, and fragrant garlic all coming together in a hot skillet with nothing but good olive oil and simple seasoning. The "sauce" is really just fresh lemon juice, lemon zest, torn basil, and parsley tossed in at the end, which means there are zero emulsifiers, stabilizers, or anything else you'd need to decode on a package. The technique matters too: salting and thoroughly drying the zoodles before they hit the pan keeps everything from turning watery, so you get noodles that are tender but still have a satisfying bite. A scatter of toasted pine nuts on top adds a little richness and crunch if you want it. It's colorful, it's vibrant, and it comes together with nothing more than a spiralizer and a single skillet.
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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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