Shellfish 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, tossed with blistered cherry tomatoes, tender asparagus, sweet bell pepper, and a bright lemon-herb finish that makes the whole bowl sing. The salting-and-drying step for the zoodles is the real secret here: it pulls out excess moisture so you get noodles that hold their shape and soak up flavor instead of turning the dish into a puddle. Garlic and red pepper flakes bloom in olive oil right in the pan, layering in a gentle heat that keeps things interesting without overwhelming the fresh produce. A handful of torn basil and chopped parsley stirred in at the end keeps everything tasting alive and vibrant rather than cooked-down and flat. Because every ingredient is naturally whole and unprocessed, there's no need to scan labels for hidden additives or worry about cross-contact from seafood-based sauces or broths. Optional toasted pine nuts add a satisfying crunch on top, making this as dinner-party-worthy as it is easy enough for 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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