Mustard Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright lemon, and a tangle of spiralized zucchini come together in a dish that feels indulgent without being heavy. Every component here is clean and straightforward — no condiments, no sauces from a bottle, nothing that could sneak in unwanted ingredients. The technique is simple but smart: salting and thoroughly drying the zoodles before they hit the pan keeps everything from turning watery, so you get noodles that are tender with just enough bite. Asparagus, cherry tomatoes, and yellow bell pepper get a quick sear in olive oil until they're blistered and vibrant, then garlic and red pepper flakes bloom in the center of the pan for a fragrant, savory base. A finish of fresh lemon juice, lemon zest, torn basil, and parsley lifts the whole skillet into something that tastes genuinely restaurant-worthy. A handful of toasted pine nuts on top adds a buttery crunch that takes it over the edge. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves you feeling great 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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