Turmeric Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright lemon, and a handful of herbs are all it takes to make a bowl of food feel genuinely exciting. Spiralized zucchini stands in for pasta here, and when you take the time to salt and dry the noodles properly, the result is tender and satisfying rather than watery or limp. Asparagus, cherry tomatoes, yellow bell pepper, and sliced zucchini get a quick turn in a hot skillet until they're just blistered and bright, then garlic and red pepper flakes go in to build a little savory depth. The whole thing comes together off the heat with fresh lemon juice, lemon zest, torn basil, and parsley — no heavy sauce needed, just clean, vivid flavor. It's naturally grain-free and built entirely from whole ingredients, so there's nothing hidden in the ingredient list to second-guess. A scatter of toasted pine nuts on top adds a gentle richness that makes the dish feel complete. This is the kind of weeknight dinner that looks impressive, eats light, and comes together in one pan.
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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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