Seed Oil Free 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 stands in for pasta, soaking up a simple sauce of lemon juice, lemon zest, fresh basil, and parsley that tastes like it took far more effort than it actually did. The whole thing comes together in a single skillet with extra-virgin olive oil as the only cooking fat, so there's no canola, soybean, or vegetable oil anywhere near the pan. That matters more than people realize — most restaurant pasta dishes and jarred sauces quietly rely on refined seed oils, making this a genuinely clean alternative you can feel good about. Asparagus, cherry tomatoes, yellow bell pepper, and zucchini half-moons get a quick sear over high heat, keeping their color and a satisfying bite. A finishing scatter of toasted pine nuts adds richness and a little crunch if you want it. It's the kind of meal that looks impressive in the bowl but asks almost nothing of you on a weeknight.
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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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