Pork Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely plant-forward, this zucchini noodle primavera is the kind of dish that makes you forget you're not eating pasta. Spiralized zucchini stands in for traditional noodles, and the technique of salting and patting them dry is the key move that keeps everything from turning into a watery mess. A hot skillet coaxes real flavor out of asparagus, cherry tomatoes, and bell pepper — blistered edges, a little caramelization, and fragrant garlic bloomed right in the pan. Fresh lemon juice, lemon zest, torn basil, and parsley go in off the heat, so the brightness stays sharp and nothing tastes dull or flat. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions to stress over. Toasted pine nuts on top add a satisfying crunch that makes the whole bowl feel a little more special. It's the kind of weeknight dinner that looks impressive, comes together in one pan, and leaves you genuinely satisfied.
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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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