Sesame Free Paleo Zucchini Noodle Primavera
This vibrant, garden-forward dish is everything a warm-weather dinner should be — colorful, fresh, and packed with vegetables that actually taste like something. Spiralized zucchini stands in for pasta beautifully here, especially once you take the time to salt and dry the noodles so they stay tender without turning the whole bowl watery. The vegetables get a quick blast of high heat to keep them bright and slightly crisp, while blistered cherry tomatoes and fragrant garlic pull everything together into something that feels genuinely satisfying. A hit of lemon juice and zest at the end lifts the whole dish, and the torn basil and parsley make it smell incredible. Because every ingredient is a whole food — fresh produce, olive oil, herbs, and a squeeze of citrus — there's no need to scan labels for hidden additives or worry about cross-contact with allergens lurking in sauces or condiments. The optional pine nuts add a buttery crunch on top that takes it from weeknight simple to dinner-party worthy. It comes together in one skillet, which means cleanup is just as easy as the cooking.
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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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