Nutmeg Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely free of warm spices like nutmeg, this zucchini noodle primavera is a celebration of vegetables at their most vibrant. Spiralized zucchini stands in for pasta, and the technique of salting and patting the noodles dry is the secret to keeping everything light and satisfying rather than soggy. A quick sauté of asparagus, bell pepper, cherry tomatoes, and garlic builds real depth without relying on any spice blends that might sneak in unwanted ingredients. Fresh lemon juice, lemon zest, torn basil, and parsley finish the dish with a brightness that makes it feel like summer in a bowl. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. A scatter of toasted pine nuts on top adds a gentle richness that ties every element together beautifully.
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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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