PCOS Friendly Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that actually makes you feel good from the inside out. Managing blood sugar and inflammation is a real priority with PCOS, and this dish delivers on both fronts — spiralized zucchini stands in for pasta, keeping refined carbs out of the picture entirely while still giving you that satisfying, twirl-worthy bowl. The real magic is in the technique: salting and thoroughly drying the zoodles before cooking means you get tender noodles with a slight bite rather than a watery mess. A rainbow of asparagus, bell pepper, cherry tomatoes, and sautéed zucchini brings fiber and color to every forkful, while garlic, red pepper flakes, and a hit of fresh lemon juice keep the flavors lively and bold. Extra-virgin olive oil ties everything together with healthy fats that help your body actually absorb all those fat-soluble nutrients from the vegetables. Torn basil and parsley stirred in at the end add a burst of freshness, and a handful of toasted pine nuts on top gives you a little crunch and richness that makes the whole bowl feel genuinely indulgent. It's the kind of meal that proves eating for your hormones doesn't have to mean eating boring food.
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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)
Can be omittedpine nuts
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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