Peanut Free Paleo Zucchini Noodle Primavera
This vibrant, vegetable-packed dish is everything a warm-weather dinner should be — light, colorful, and bursting with fresh flavor. Spiralized zucchini stands in for traditional pasta, tossed with blistered cherry tomatoes, tender asparagus, and sweet bell pepper in a bright lemon-herb sauce. The whole thing comes together in a single skillet, making cleanup as easy as the cooking itself. Since every ingredient here is whole and naturally sourced — olive oil, fresh vegetables, garlic, lemon, and herbs — there's no need to scan labels for hidden additives or worry about shared processing lines. The optional pine nuts add a satisfying crunch and a subtle richness that takes the dish from simple to genuinely impressive. A generous handful of torn basil and fresh parsley at the finish makes it smell as good as it looks. It's the kind of meal that feels indulgent without actually being heavy, and it's just as good for a quick weeknight dinner as it is for impressing guests.
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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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