Vegan Paleo Zucchini Noodle Primavera
This vibrant bowl of spiralized zucchini and sautéed vegetables is the kind of meal that makes you forget you're eating something genuinely good for you. Bright cherry tomatoes, crisp asparagus, and sweet yellow bell pepper come together in a garlicky, herb-forward sauce built entirely from whole, plant-based ingredients — no dairy, no grains, nothing processed. The trick to getting this dish right is all in the prep: salting the zoodles and patting them dry keeps everything from turning watery, so you end up with noodles that are tender but still have that satisfying bite. A hit of fresh lemon juice and zest at the end lifts the whole skillet, and the torn basil and parsley make it smell absolutely incredible. Toasted pine nuts on top add a subtle richness and a little crunch that takes it from simple to genuinely impressive. It comes together in one pan with minimal fuss, which makes it just as practical for a weeknight dinner as it is pretty enough to serve to guests.
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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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