Gluten Free Paleo Zucchini Noodle Primavera
Spiralized zucchini takes center stage here, standing in for pasta with a fresh, light texture that actually holds up beautifully when you take the time to salt and dry the noodles before cooking. That one extra step is the real secret — it keeps everything from turning into a watery mess and lets the vegetables and bright lemon-herb sauce shine. Asparagus, cherry tomatoes, bell pepper, and garlic all come together in a single skillet, building layers of flavor without any grains, starches, or hidden additives to worry about. A squeeze of fresh lemon, torn basil, and chopped parsley finish the dish with a pop of freshness that makes it taste like something you'd order at a sunny outdoor café. The optional toasted pine nuts add a satisfying crunch and a little richness that rounds everything out perfectly. It's the kind of meal that feels indulgent but is built entirely from whole, clean ingredients — no label-reading required.
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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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