Yeast Free Paleo Zucchini Noodle Primavera
Spiralized zucchini noodles tossed with blistered cherry tomatoes, crisp asparagus, and sweet bell pepper make for a bowl that feels indulgent without any of the heaviness of traditional pasta. A bright finish of fresh lemon juice, lemon zest, basil, and parsley pulls everything together into something that tastes genuinely vibrant and fresh. Because the entire dish is built around whole vegetables, olive oil, and herbs, there's nothing here that could sneak in hidden yeast — no packaged sauces, no fermented condiments, no store-bought shortcuts to second-guess. The technique of salting and thoroughly drying the zoodles before cooking is the real secret weapon, keeping the dish from turning watery and giving the noodles that satisfying, just-tender bite. A quick sauté over high heat means the vegetables stay bright and slightly crisp rather than going limp, so every forkful has real texture and color. A scatter of toasted pine nuts at the end adds a subtle richness that makes the whole bowl feel a little more special. It's the kind of weeknight dinner that looks impressive but comes together with nothing more than a skillet and a spiralizer.
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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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