Green Goddess Zoodle Pasta (Printable Version)

Zucchini noodles tossed in a creamy, herb-infused green sauce with fresh veggies and optional toppings.

# 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 zucchini and place on paper towels to absorb excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Sauté cabbage for 3 to 4 minutes until slightly softened. Add 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 black pepper in a blender. Process until smooth and creamy. Adjust seasoning as desired.
04 - Toss sautéed zucchini noodles and cabbage with the Green Goddess sauce in a large bowl until thoroughly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide among serving bowls. Top with crumbled feta cheese, toasted pine nuts, and additional fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • The herb packed sauce is so good youll want to drizzle it on everything from roasted vegetables to grain bowls.
  • You can have dinner on the table in under 30 minutes with almost no cleanup.
  • Its endlessly adaptable, swap the veggies, add protein, make it vegan, it works every time.
02 -
  • Dont overcook the zoodles or theyll turn mushy and watery, aim for just tender with a slight crunch.
  • Letting the spiralized zucchini sit on paper towels for a few minutes before cooking makes a huge difference in the final texture.
  • Taste the sauce before tossing and adjust the lemon, salt, or herbs, it should be bold and vibrant.
  • If you make the sauce ahead, store it separately and toss just before serving to keep everything fresh and bright.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking often, until theyre golden and smell nutty, it only takes a few minutes but transforms their flavor.
  • If your sauce feels too thick, thin it with a tablespoon of water or extra lemon juice until it coats a spoon but still drips off easily.
  • Use a mix of tender herbs and sturdy ones, basil and parsley bring sweetness, chives and tarragon add complexity.
  • For a richer sauce, add half an avocado to the blender, it makes it extra creamy without any dairy.
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