Pecan Free Paleo Zucchini Noodle Primavera
Fresh zucchini noodles tossed with blistered cherry tomatoes, crisp asparagus, and sweet bell pepper — this is the kind of vibrant, garden-forward dish that makes you forget you're eating something genuinely good for you. A bright hit of lemon juice and zest, torn basil, and fresh parsley pull everything together into a sauce that's light but full of flavor. The technique here is smart: salting and thoroughly drying the zoodles before they hit the pan keeps the dish from turning watery, so every bite stays fresh and satisfying rather than soggy. Because the whole recipe leans on olive oil, fresh vegetables, and herbs, there's nothing hidden to worry about — no mystery sauces, no processed shortcuts, no tree nut ingredients lurking in the base. The optional toasted pine nuts on top add a gentle crunch and richness if you want them, but the dish stands beautifully on its own without them. It comes together in one skillet, making cleanup as easy as the cooking itself.
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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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