Green Goddess Zoodle Pasta (Printer-Friendly)

Zucchini noodles tossed in creamy, herb-rich Green Goddess sauce with fresh veggies for a light, fresh meal.

# What You 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 Cook:

01 - Spiralize zucchini then place on paper towels to absorb 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 softened. Add zucchini noodles and sauté 2 to 3 minutes until tender but firm. Remove from heat and set aside.
03 - Blend Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
04 - Toss sautéed zucchini and cabbage with the Green Goddess sauce until thoroughly coated.
05 - Gently fold in halved cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide into bowls and garnish with crumbled feta, toasted pine nuts, and extra fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, bright and herby without feeling heavy or boring.
  • You can have it on the table in half an hour, even if you're moving slow and sipping wine while you cook.
  • The sauce doubles as a dip, a salad dressing, or something to slather on toast the next morning.
  • It's flexible enough to add protein or keep it light, depending on your mood or who's coming to dinner.
02 -
  • If you skip the step where you let the zoodles drain, you'll end up with a watery mess that tastes diluted and sad.
  • Don't overcook the zucchini noodles or they'll turn to mush, they should still have a slight firmness when you bite down.
  • Blend the sauce until it's completely smooth, any chunks of garlic or herbs will throw off the silky texture.
  • Add the avocado and tomatoes at the very end so they stay intact and don't get bruised or mushy from the heat.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan often, because they go from golden to burnt in seconds.
  • If your sauce is too thick, thin it out with a tablespoon of water or more lemon juice until it coats the noodles without clumping.
  • Use a salad spinner to dry the zoodles even more thoroughly after they've rested on the towel, it makes a noticeable difference.
  • Taste the sauce before you toss it with the pasta and adjust the seasoning, it should be bold enough to stand up to the mild zucchini.
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