Lupin Free Paleo Zucchini Noodle Primavera

Total time35 min

Prep time20 min

Cook time15 min

Lupin Free Paleo Zucchini Noodle Primavera

Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of bowl that makes you forget you're eating something genuinely wholesome. Spiralized zucchini stands in for pasta beautifully — especially once you salt and dry the noodles properly, which is the key step that keeps everything from turning watery and limp. A hot skillet brings out the best in the asparagus, bell pepper, cherry tomatoes, and garlic, giving you blistered edges and real depth of flavor without any heavy sauce. Fresh lemon juice, lemon zest, torn basil, and parsley go in off the heat, so their brightness stays sharp and vibrant all the way to the table. Every ingredient here is straightforwardly whole-food — no legume flours, no processed fillers, nothing that could sneak in an unwanted allergen. A scatter of toasted pine nuts on top adds a satisfying crunch if you want it, though the dish holds its own without them. It comes together in one skillet and is best eaten right away, which honestly isn't hard to do.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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