Soy Free Paleo Zucchini Noodle Primavera
This vibrant, vegetable-forward dish is everything you want in a warm-weather dinner — bright, fresh, and satisfying without feeling heavy. Spiralized zucchini stands in for pasta beautifully, soaking up the garlicky olive oil and catching every bit of blistered tomato and tender asparagus in each forkful. The salting-and-drying step is the real secret here: it draws out excess moisture so the zoodles stay pleasantly al dente instead of turning soggy in the pan. A hit of lemon juice and zest at the end lifts the whole dish, while torn basil and parsley keep things tasting garden-fresh. Every ingredient is naturally free of soy — no tamari swaps, no hidden legume oils, just whole vegetables, good olive oil, and herbs. Toasted pine nuts scattered on top add a subtle richness and a little crunch that makes the bowl feel genuinely complete. It's the kind of weeknight meal that looks impressive but comes together with nothing more than a skillet and a spiralizer.
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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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