Walnut Free Paleo Zucchini Noodle Primavera
Fresh, vibrant, and loaded with garden vegetables, this spiralized zucchini dish is the kind of weeknight dinner that feels indulgent without any of the heaviness. Blistered cherry tomatoes, tender asparagus, and sweet bell pepper come together in a bright lemon-herb sauce that clings to every noodle. The technique of salting and thoroughly drying the zoodles before cooking is the real secret here — it keeps everything from turning watery and ensures the noodles hold their shape with a satisfying, al dente bite. Garlic and red pepper flakes bloomed in olive oil add a gentle heat that ties the whole dish together beautifully. For anyone navigating tree nut concerns, the pine nuts are listed as optional and easy to skip entirely, leaving you with a completely nut-free bowl that doesn't sacrifice a single bit of flavor. Everything on the ingredient list is whole, clean, and naturally grain-free, so it works just as well for paleo eaters as it does for anyone simply craving something fresh and nourishing. Serve it straight from the skillet while the herbs are still fragrant and the colors are at their brightest.
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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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