MSG Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright citrus, and fragrant herbs are doing all the heavy lifting here, and the result is a bowl that feels genuinely satisfying without relying on anything processed or artificially flavored. Every ingredient is whole and recognizable — zucchini, asparagus, cherry tomatoes, bell pepper, garlic, lemon, and fresh basil — so there's no guesswork about hidden additives or flavor enhancers sneaking into your meal. The technique of salting and thoroughly drying the spiralized zucchini before cooking is the real secret weapon, keeping the dish from turning watery and giving the noodles that pleasant, slightly toothsome bite. A quick sauté over high heat lets the tomatoes blister and the vegetables stay vibrant, while the lemon juice and zest added off the heat keep everything tasting clean and alive. Torn basil and chopped parsley folded in at the end bring an herby freshness that no bottled sauce could replicate. Optional toasted pine nuts add a gentle crunch and richness if you want to round out the bowl. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves you feeling genuinely good after eating it.
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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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