Wheat Free Paleo Zucchini Noodle Primavera
Zucchini noodles done right are a genuinely satisfying meal, not a sad substitute, and this primavera is proof. Spiralized zucchini gets salted and patted dry before it ever hits the pan, which is the small but crucial step that keeps everything from turning into a watery mess. The vegetables — asparagus, bell pepper, cherry tomatoes, and extra zucchini — are cooked in olive oil until just tender and bright, so every bite has real texture and color. Garlic and red pepper flakes bloom in the center of the skillet for a quick hit of savory heat, and a finish of fresh lemon juice, lemon zest, basil, and parsley ties it all together with a clean, herby brightness. Because every ingredient here is naturally grain-free, there's no swapping or substituting required — it's just whole vegetables and good olive oil doing their thing. Toasted pine nuts scattered on top add a buttery crunch that makes the whole bowl feel a little more special. This one is best eaten straight from the skillet while everything is still vibrant and the herbs are fresh.
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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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