Macadamia Free Paleo Zucchini Noodle Primavera
This vibrant, garden-fresh dish is everything you want in a warm-weather meal — colorful, light, and packed with vegetables that actually taste like something. Spiralized zucchini stands in beautifully for pasta, soaking up a bright lemon-herb sauce made with fresh basil, parsley, and a generous squeeze of citrus. The technique of salting and drying the zoodles before cooking is the real secret here, keeping the final dish from turning watery and giving every strand a satisfying, al dente bite. Asparagus, cherry tomatoes, yellow bell pepper, and sautéed zucchini half-moons bring color and texture to every forkful, while a hit of garlic and red pepper flakes adds just enough depth to keep things interesting. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. The optional toasted pine nuts on top add a gentle crunch and a nutty richness that rounds out the whole bowl without overwhelming the fresh flavors. It's the kind of recipe that feels indulgent but is genuinely wholesome from start to finish.
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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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