Green Goddess Zoodle Pasta (Printable Version)

Zucchini noodles in creamy herb sauce with cabbage, tomatoes, avocado, and fresh scallions for a bright, satisfying dish.

# 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 Make:

01 - Spiralize the zucchini and place on a paper towel to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the sliced savoy 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 not mushy. Remove from heat and set aside.
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 to taste.
04 - In a large bowl, toss the sautéed vegetables with the Green Goddess sauce until evenly coated.
05 - Gently fold in halved cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide into serving bowls and garnish with crumbled feta cheese, toasted pine nuts, and extra fresh herbs as desired. Serve immediately.

# Cooking Tips:

01 -
  • It feels indulgent but youre basically eating a salad dressed up as pasta, which is the kind of trickery I live for.
  • The sauce is so versatile you will start putting it on everything from roasted carrots to scrambled eggs.
  • It comes together faster than ordering takeout and tastes like you actually tried, even on nights when you absolutely did not.
02 -
  • Do not overcook the zoodles or they turn into sad, soggy strings, just a quick sauté is all they need.
  • Let the spiralized zucchini rest on a towel before cooking, I skipped this once and ended up with watery pasta soup instead of a gorgeous toss.
  • Taste the sauce before you toss it because herbs vary wildly in strength, sometimes you need more lemon or salt to make it sing.
03 -
  • Toast the pine nuts in a dry skillet until they smell nutty and turn golden, it takes two minutes and makes a world of difference.
  • If your blender struggles with the sauce, add a tablespoon or two of water to help it along, it will still be creamy.
  • Use a box grater if you do not have a spiralizer, just grate the zucchini into long strands and squeeze out the excess water with your hands.
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