Xanthan Gum Free Paleo Zucchini Noodle Primavera
This vibrant, garden-packed pasta alternative is everything you want in a warm-weather dinner — bright, fresh, and loaded with color from blistered cherry tomatoes, tender asparagus, and sweet yellow bell pepper. The entire dish comes together with nothing but whole vegetables, olive oil, garlic, lemon, and fresh herbs, which means there are zero hidden additives or stabilizers to worry about. Spiralized zucchini takes the place of conventional noodles beautifully, and the salting-and-drying step is the real secret to keeping things from turning watery and limp. A quick sauté over high heat gets the vegetables tender but still vibrant, while a finishing hit of lemon juice and zest pulls everything together into something that genuinely tastes like a restaurant dish. Torn basil and parsley add a burst of herby freshness right at the end, and a handful of toasted pine nuts on top gives you a satisfying crunch in every bite. It's the kind of meal that feels indulgent but is built entirely from clean, recognizable ingredients — no thickeners, no fillers, just good produce cooked well.
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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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