Green Goddess Zoodle Pasta (Print View)

Zucchini noodles blended with a creamy herb sauce and fresh veggies for a light, satisfying dish.

# 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 Make It:

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 cabbage for 3 to 4 minutes until slightly 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. Taste and adjust seasoning as desired.
04 - In a large bowl, toss the sautéed zucchini noodles and cabbage with the prepared Green Goddess sauce until evenly coated.
05 - Gently fold in the cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide the mixture into bowls and garnish with crumbled feta cheese, toasted pine nuts, and extra fresh herbs as preferred. Serve immediately.

# Expert Insights:

01 -
  • It feels indulgent and creamy without the heaviness that usually follows a pasta dinner.
  • The sauce is so vibrant and herbaceous, it tastes like you bottled up a garden in late spring.
  • You can eat a huge bowl and still feel light, which is rare for anything this satisfying.
  • It comes together faster than most takeout orders, and you'll actually feel good about what you just ate.
02 -
  • Don't overcook the zoodles. They go from tender to watery in seconds, and there's no coming back from that.
  • Make the sauce ahead if you want, it actually tastes better after sitting in the fridge for an hour or two as the flavors meld.
  • If you're serving this to guests, toss the sauce with the noodles right before serving. It doesn't hold well once dressed, the zucchini will weep.
03 -
  • Toast your pine nuts until they're deeply golden and fragrant, it makes all the difference in flavor and they add a richness you can't fake.
  • If your zoodles are watery even after patting them dry, toss them with a pinch of salt and let them sit for ten minutes, then squeeze out the excess moisture with your hands or a towel.
  • Blend the sauce longer than you think you need to, a full minute or two, so it becomes silky and emulsified instead of chunky.
Go Back