Lactose Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely plant-forward, this zucchini noodle primavera is the kind of bowl that makes you forget you're eating something genuinely good for you. Spiralized zucchini stands in for pasta so beautifully here — especially once you salt and dry the noodles properly, which is the key step that keeps everything from turning into a watery mess. The vegetables get a quick, high-heat sauté that coaxes out their natural sweetness, while blistered cherry tomatoes add little bursts of acidity throughout. A bright finish of lemon juice, lemon zest, fresh basil, and parsley ties it all together without a drop of cream, butter, or cheese — meaning anyone avoiding dairy can dig in without a second thought. The whole dish is built on olive oil, fresh produce, and herbs, so there's nothing hidden to worry about. Toasted pine nuts scattered on top add a satisfying crunch and a subtle richness that rounds out every forkful. It's the kind of weeknight dinner that looks impressive on the table and comes together faster than you'd expect.
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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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