Green Goddess Zoodle Pasta (Print Version)

Zucchini noodles tossed in a creamy green goddess sauce with fresh vegetables and herbs.

# What You'll Need:

→ 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

# How-To Steps:

01 - Spiralize the zucchini and place on paper towels to drain excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté sliced cabbage for 3 to 4 minutes until just softened. Add the zucchini noodles and cook for an additional 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 as needed.
04 - In a large mixing bowl, toss the sautéed zucchini noodles and cabbage with the Green Goddess sauce until evenly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide among serving bowls and garnish with crumbled feta cheese, toasted pine nuts, and extra herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without leaving you sluggish afterward.
  • The sauce comes together in under five minutes and tastes better than anything from a jar.
  • You can eat it warm like pasta or cold like a salad, depending on your mood.
  • It's one of those recipes that looks impressive but doesn't require any fancy technique.
02 -
  • Don't skip the paper towel step for the zoodles, excess water will dilute the sauce and make everything sad and soupy.
  • Blend the sauce until it's completely smooth, any chunks of garlic or herb stems will throw off the silky texture.
  • If you're making this ahead, keep the sauce separate and toss it with the vegetables right before serving so everything stays crisp.
03 -
  • Toast the pine nuts in a dry skillet over medium heat and watch them closely, they go from golden to burnt in seconds.
  • Use a salad spinner to dry the zoodles after spiralizing if you want them extra crisp and less watery.
  • Make a double batch of the sauce and keep it in the fridge for up to a week, it's incredible on grain bowls, sandwiches, and roasted vegetables.
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