Honey Free Paleo Zucchini Noodle Primavera
This vibrant, garden-forward dish is proof that a bowl of "pasta" can feel completely satisfying without a single grain or sweetener in sight. Spiralized zucchini stands in beautifully for traditional noodles, and the trick of salting and patting them dry before cooking means you get tender, cohesive strands instead of a watery mess. A hot skillet coaxes real depth out of the cherry tomatoes, asparagus, and bell pepper — blistered edges, bright color, and just enough char to make every bite interesting. The sauce is nothing more than fresh lemon juice, zest, basil, and parsley, which keeps the whole dish clean and naturally free of any added sweeteners that can sneak into store-bought sauces and dressings. A hit of garlic and red pepper flakes ties everything together with a gentle kick, while optional toasted pine nuts add a satisfying crunch on top. It's the kind of weeknight meal that looks impressive enough to serve to guests but comes together with straightforward technique and honest ingredients.
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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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