Pistachio Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this spiralized zucchini primavera is the kind of weeknight dinner that makes you feel genuinely good about what's on the table. Asparagus, cherry tomatoes, yellow bell pepper, and tender zucchini half-moons all come together in a hot skillet with garlic, red pepper flakes, and a generous pour of olive oil — it's colorful, fragrant, and ready fast. The technique of salting and thoroughly drying the zoodles before cooking is the real secret here, keeping everything from turning watery and making sure each strand holds its shape and picks up the flavors around it. A finish of fresh lemon juice, lemon zest, torn basil, and parsley lifts the whole dish with a brightness that feels almost like summer on a plate. Because every ingredient is whole and plant-based, there's no need to scan labels or worry about hidden additives — what you see in the pan is exactly what you get. Optional toasted pine nuts add a satisfying crunch on top without any of the cross-contamination concerns that can come with mixed nut products at the store. Serve it straight from the skillet while it's hot and the herbs are still vivid green.
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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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