Green Goddess Zoodle Pasta (Print)

Zucchini noodles tossed in creamy herby sauce with fresh vegetables for a light, satisfying meal.

# Ingredients:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 2 cups savoy cabbage, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 scallions, sliced

→ Green Goddess Sauce

06 - 1 cup Greek yogurt (or dairy-free alternative)
07 - 1/2 cup fresh basil leaves
08 - 1/4 cup fresh parsley
09 - 1/4 cup fresh chives
10 - 2 tablespoons fresh tarragon (or 1 tablespoon dried)
11 - 2 tablespoons lemon juice
12 - 1 small garlic clove
13 - 2 tablespoons extra virgin olive oil
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste

→ Toppings (optional)

16 - 1/4 cup crumbled feta cheese (omit for vegan)
17 - 2 tablespoons toasted pine nuts
18 - Extra fresh herbs, for garnish

# Instructions:

01 - Spiralize zucchini and place on paper towels to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté cabbage for 3 to 4 minutes until softened. Add zucchini noodles and continue sautéing 2 to 3 minutes until tender but firm. Remove from heat.
03 - Combine Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning if needed.
04 - Toss sautéed vegetables with the Green Goddess sauce in a large bowl until thoroughly coated.
05 - Gently fold cherry tomatoes, diced avocado, and sliced scallions into the coated mixture.
06 - Divide among serving bowls and garnish with feta, toasted pine nuts, and additional fresh herbs as desired. Serve immediately.

# Pro Tips:

01 -
  • It tastes rich and creamy without weighing you down, which is the best kind of deception.
  • Comes together faster than ordering takeout, and tastes infinitely fresher.
  • Works beautifully whether you're eating it warm or chilled the next day at your desk.
02 -
  • Spiralize your zucchini and let it sit on paper towels, or your entire dish becomes a watery disappointment in minutes.
  • Make the sauce before you cook anything else, because the flavors need a moment to marry together in the blender.
  • Don't cook the zoodles longer than three minutes, or they'll turn into baby mush no matter how firm they started.
03 -
  • Make the Green Goddess sauce an hour ahead so the flavors deepen and meld together before serving.
  • Keep your zucchini noodles separate from the sauce until the last moment before eating, or they'll continue releasing water and dilute everything.
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