Tree Nut Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this spiralized zucchini primavera is the kind of weeknight dinner that makes you feel genuinely good about what's on your plate. The technique of salting and drying the zoodles before cooking is the real secret here — it pulls out excess moisture so you end up with noodles that are tender with a slight bite rather than a soggy mess. A hot skillet brings out the best in the asparagus, bell pepper, and blistered cherry tomatoes, while a quick hit of garlic and red pepper flakes adds depth without overwhelming the vegetables. Fresh lemon juice, lemon zest, basil, and parsley go in off the heat, keeping the herbs vibrant and the whole dish tasting clean and alive. For anyone navigating tree nut allergies, the pine nuts are listed as optional and easy to skip entirely — every other ingredient is naturally free of concern, with no hidden nut oils or ambiguous pantry staples to second-guess. This is the kind of colorful, produce-forward meal that works just as well for a casual dinner as it does for impressing guests who happen to eat paleo.
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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)
Can be omittedpine nuts
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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