Hazelnut Free Paleo Zucchini Noodle Primavera
This vibrant, garden-fresh dish is the kind of weeknight dinner that makes you feel genuinely good about what's on your plate. Spiralized zucchini stands in for pasta, tossed with blistered cherry tomatoes, tender asparagus, and sweet bell pepper in a bright lemon-herb sauce that tastes like summer in a bowl. The trick to getting it right is salting and thoroughly drying the zoodles before they hit the pan — that one step keeps everything from turning watery and ensures the noodles hold their shape with a satisfying bite. Garlic and red pepper flakes bloom in olive oil right in the skillet, layering in a gentle heat that ties all the vegetables together beautifully. Fresh basil and parsley stirred in at the end keep the flavors lively and aromatic rather than heavy. Every single ingredient here is naturally free from tree nuts, so there's no label-reading anxiety or ingredient swapping required — just clean, whole-food cooking from start to finish. A handful of optional toasted pine nuts on top adds a little richness if you want it, but the dish is completely satisfying either way.
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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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