Pescatarian Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is everything a warm-weather dinner should be — bright, fresh, and satisfying without feeling heavy. Spiralized zucchini takes the place of pasta, soaking up a punchy lemon-herb sauce made with fresh basil, parsley, and a generous squeeze of citrus. The trick to getting it right is salting and thoroughly drying the zoodles before they hit the pan, which keeps the final dish from turning watery and gives the noodles a pleasantly tender bite. Blistered cherry tomatoes, crisp asparagus, and sweet bell pepper round out the skillet with color and texture that make this feel like a proper meal. A scatter of toasted pine nuts on top adds a subtle richness that ties everything together beautifully. It's completely grain-free and built entirely from whole, clean ingredients, so there's no label-reading required — just good produce and a hot pan.
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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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