Zucchini Noodle Primavera

How to Make Zucchini Noodle Primavera

1. 1

   Step 1: Prep the vegetables

   Spiralize the zucchini into long noodles and set them on a clean towel to absorb excess moisture. Halve the cherry tomatoes, thinly slice the red bell pepper, and trim and cut the asparagus into 1–2-inch pieces; keep everything ready to go before you heat the pan.

   For this step

   • 4 mediumMedium zucchini (spiralized)
   • 1 1/2 cupsCherry tomatoes (halved)
   • 1 mediumRed bell pepper (thinly sliced)
   • 8 spearsAsparagus (trimmed, cut into 1-2" pieces)
   
2. 2

   Step 2: Sauté aromatics and vegetables

   Heat the olive oil in a large skillet over medium heat, then add the minced garlic and cook until fragrant, about 30 seconds. Add the bell pepper and asparagus and sauté until just tender-crisp, 3–4 minutes, then toss in the cherry tomatoes and cook another 1–2 minutes until they start to blister; season with salt and black pepper.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 3 clovesGarlic (minced)
   • 1 tspSalt & black pepper
   
3. 3

   Step 3: Cook the zucchini noodles briefly

   Increase heat to medium-high and add the spiralized zucchini to the pan, tossing gently with the vegetables for 1–2 minutes until the noodles are warmed and just al dente — avoid overcooking to prevent sogginess. Squeeze in the lemon juice, toss to combine, and taste to adjust seasoning.

   For this step

   • 1 mediumLemon (juice of whole lemon)
   
4. 4

   Step 4: Finish with cheese and herbs

   Remove the skillet from the heat and fold in the grated Parmesan and torn basil so they wilt into the noodles and create a light sauce. Serve immediately, offering extra Parmesan and a grind of black pepper at the table.

   For this step

   • 1/2 cupFresh basil (torn)
   • 1/3 cupGrated Parmesan
   

1. Spiralize the zucchini into long noodles and set them on a clean towel to absorb excess moisture. Halve the cherry tomatoes, thinly slice the red bell pepper, and trim and cut the asparagus into 1–2-inch pieces; keep everything ready to go before you heat the pan.
2. Heat the olive oil in a large skillet over medium heat, then add the minced garlic and cook until fragrant, about 30 seconds. Add the bell pepper and asparagus and sauté until just tender-crisp, 3–4 minutes, then toss in the cherry tomatoes and cook another 1–2 minutes until they start to blister; season with salt and black pepper.
3. Increase heat to medium-high and add the spiralized zucchini to the pan, tossing gently with the vegetables for 1–2 minutes until the noodles are warmed and just al dente — avoid overcooking to prevent sogginess. Squeeze in the lemon juice, toss to combine, and taste to adjust seasoning.
4. Remove the skillet from the heat and fold in the grated Parmesan and torn basil so they wilt into the noodles and create a light sauce. Serve immediately, offering extra Parmesan and a grind of black pepper at the table.