Nitrate & Nitrite Free Paleo Zucchini Noodle Primavera
This vibrant, garden-packed bowl is proof that a satisfying pasta night doesn't require actual pasta — or any of the processed ingredients that make so many convenience foods a concern for anyone avoiding added preservatives. Every component here is whole and fresh: spiralized zucchini, crisp asparagus, blistered cherry tomatoes, and sweet bell pepper, all brought together with garlic, lemon, and a generous handful of herbs. Because the ingredient list is entirely built from produce, olive oil, and seasonings, there's nothing hidden to worry about — no cured meats, no packaged sauces, no label-reading required. The technique of salting and drying the zoodles before cooking is the real secret weapon, keeping the finished dish light and cohesive rather than watery. A quick sauté over high heat means the vegetables stay bright and just-tender, while the lemon juice and fresh basil stirred in off the heat keep everything tasting alive and vibrant. Toasted pine nuts on top add a buttery crunch that makes the whole bowl feel genuinely restaurant-worthy. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves you feeling great about every single thing on your plate.
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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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