Green Goddess Zoodle Pasta (Printer View)

Zucchini noodles tossed in a creamy green sauce with fresh herbs and vegetables for a light meal.

# 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

# Method:

01 - Spiralize the zucchini and place on a paper towel to drain 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 softened. Add the zucchini noodles and cook for an additional 2 to 3 minutes until tender but firm. 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 zucchini noodles and cabbage with the prepared Green Goddess sauce until evenly coated.
05 - Gently fold in the halved cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide among serving bowls and top with crumbled feta, toasted pine nuts, and additional fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in about 30 minutes with just a blender and a skillet.
  • The sauce is so versatile that once you make it, you'll find yourself drizzling it on everything from eggs to grilled fish.
  • You feel genuinely energized after eating it, not sluggish, which makes it perfect for lunch when you need to be sharp for the rest of your day.
02 -
  • Zucchini releases water as it cooks, so pat your spiralized zoodles dry and don't cook them for more than 3 minutes or you'll end up with a soggy, limp noodle that tastes like sadness.
  • Make your sauce at least 30 minutes before serving if you can, as the flavors deepen and meld together beautifully as it sits, tasting noticeably better than if you rush it.
03 -
  • If your herbs are looking a little tired or wilted, soak them in ice water for 10 minutes before blending and they'll perk right up, making your sauce taste fresher and brighter.
  • Toast your pine nuts in a dry skillet for just a minute or two until they smell nutty and fragrant, which makes them taste infinitely better than raw and only adds about 2 minutes to your prep time.
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