Oats Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that feels indulgent without any of the heaviness. Spiralized zucchini stands in for pasta beautifully — especially when you take the extra step of salting and drying the noodles first, which keeps everything from turning watery in the pan. A hot skillet brings out the best in the asparagus, bell pepper, and cherry tomatoes, coaxing out a little char and sweetness before the garlic and red pepper flakes hit the center of the pan. The whole dish comes together with fresh lemon juice, lemon zest, torn basil, and parsley — no jarred sauce, no thickeners, just clean, vibrant flavor. For anyone navigating grain sensitivities or avoiding oats and other cereals, this recipe is naturally worry-free since every single ingredient is a whole food you can easily verify. A scatter of toasted pine nuts over the top adds a satisfying richness that makes this feel like a real restaurant-style bowl. Serve it straight from the skillet while everything is still warm and the herbs are fragrant.
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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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