Gut Friendly Paleo Zucchini Noodle Primavera
Bright, fresh, and loaded with color, this vegetable-forward pasta alternative is exactly the kind of meal that makes eating well feel genuinely exciting rather than like a compromise. Spiralized zucchini stands in for traditional noodles, keeping things light and easy on digestion while still delivering that satisfying, twirl-worthy bowl experience. The salting and drying step is a small but brilliant move — it draws out excess moisture so the zoodles stay tender with a slight bite instead of turning soggy and sad. A quick sauté of asparagus, bell pepper, cherry tomatoes, and garlic builds real depth of flavor without anything heavy or processed, and the finish of lemon juice, lemon zest, fresh basil, and parsley lifts the whole dish into something that tastes genuinely vibrant. Everything here is whole, recognizable, and plant-based, which means no grains, no dairy, and none of the usual gut irritants that can sneak into a pasta dinner. A handful of toasted pine nuts scattered on top adds a gentle richness and a little crunch that rounds it all out beautifully. This is the kind of weeknight dinner you'll find yourself craving again before you've even finished the bowl.
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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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