Rye Free Paleo Zucchini Noodle Primavera

Total time35 min

Prep time20 min

Cook time15 min

Rye Free Paleo Zucchini Noodle Primavera

Bright, garden-fresh, and completely grain-free, this zucchini noodle primavera is the kind of weeknight dinner that feels indulgent without any of the heaviness. Spiralized zucchini stands in beautifully for pasta, tossed with blistered cherry tomatoes, tender asparagus, and sweet yellow bell pepper — all cooked quickly in olive oil so everything stays vibrant and a little crisp. The finishing touch of fresh lemon juice, lemon zest, basil, and parsley lifts the whole dish with a brightness that makes it taste like summer on a plate. A pinch of red pepper flakes and a hit of garlic add just enough depth to keep things interesting without overwhelming the vegetables. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden grain-based additives or fillers — it's clean eating that genuinely doesn't feel like a compromise. The salting-and-patting step for the zoodles is worth the extra few minutes; it's what keeps the dish from turning watery and ensures the noodles hold their shape and texture. Scatter some toasted pine nuts on top for a little richness, and dinner is done.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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