Ginger Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that feels indulgent without any of the heaviness. Spiralized zucchini stands in beautifully for pasta, and the trick of salting and patting the noodles dry before cooking means you get tender, satisfying strands instead of a watery mess. A hot skillet brings out the best in the asparagus, bell pepper, cherry tomatoes, and garlic — everything gets a little caramelized at the edges while staying vibrant and crisp-tender. The finishing touch of fresh lemon juice, lemon zest, basil, and parsley ties it all together with a brightness that makes the whole bowl sing. Because every ingredient here is a whole food — olive oil, fresh vegetables, herbs — there's nothing hidden to worry about, no spice blends with mystery additives, no sauces that sneak in unwanted ingredients. A scatter of toasted pine nuts on top adds a buttery crunch that takes it from simple to genuinely impressive. This is the kind of recipe that converts skeptics into zoodle believers.
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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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