Turkey Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this spiralized zucchini primavera is the kind of meal that makes you forget you're eating something so wholesome. Asparagus, cherry tomatoes, yellow bell pepper, and zucchini half-moons come together in a hot skillet with garlic, red pepper flakes, and a generous pour of olive oil — building real depth of flavor in just minutes. The trick to getting the texture right is salting and thoroughly drying the zoodles before they ever hit the pan, which keeps everything from turning watery and limp. A finishing hit of fresh lemon juice, lemon zest, torn basil, and parsley lifts the whole dish into something that tastes genuinely vibrant and restaurant-worthy. Toasted pine nuts scattered over the top add a subtle richness and a little crunch that rounds it all out beautifully. Every ingredient here is clean and straightforward — no grains, no legumes, no animal proteins to navigate — so it works effortlessly within a whole-foods, produce-forward way of eating. Serve it immediately straight from the skillet for the best texture and the brightest flavors.
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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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