High Fructose Corn Syrup Free Paleo Zucchini Noodle Primavera
This vibrant, garden-fresh dish is everything a warm-weather dinner should be — colorful, light, and packed with real vegetable flavor. Spiralized zucchini stands in for pasta, tossed with blistered cherry tomatoes, crisp asparagus, and sweet bell pepper, then finished with bright lemon and a handful of fresh basil and parsley. Every single ingredient is whole and unprocessed, which means there's no need to squint at a label hunting for sneaky sweeteners or corn-derived additives hiding in a sauce or seasoning blend. The technique of salting and drying the zoodles before cooking is the secret weapon here — it keeps the dish from turning watery and gives the noodles a satisfying, al dente bite. A quick sauté over high heat lets the vegetables stay vibrant and slightly crisp rather than going limp, and the garlic-and-red-pepper-flake base adds just enough warmth to make the whole thing feel like a real meal. A scatter of toasted pine nuts at the end brings a buttery crunch that ties everything together beautifully. It's the kind of dish that proves eating clean doesn't have to mean eating boring.
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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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