Green Goddess Zoodle Pasta (Printable)

Zucchini noodles with creamy herby sauce for a fresh, light, and flavorful meal packed with veggies.

# 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 - ½ cup fresh basil leaves
08 - ¼ cup fresh parsley
09 - ¼ 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 - ¼ 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 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 - In a blender or food processor, combine Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as necessary.
04 - In a large bowl, toss the sautéed vegetables with the Green Goddess sauce until evenly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide mixture among serving bowls and garnish with crumbled feta cheese, toasted pine nuts, and extra fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but won't leave you feeling heavy afterward.
  • The sauce comes together in minutes and works with almost anything you toss into it.
  • It's the kind of dish that feels fancy enough for guests but easy enough for a weeknight dinner.
02 -
  • The paper towel step with the zucchini noodles is non-negotiable—I learned this the hard way when my first batch turned into watery, sad strands.
  • Don't overcook the zoodles; they need just enough heat to warm through but should still have a gentle bite or they'll turn mushy and fall apart.
03 -
  • Make extra sauce and keep it in your fridge for a week—you can use it on grilled vegetables, fish, or as a dip for raw crudités.
  • Toast your pine nuts in a dry skillet for just a minute or two before using; this brings out their sweetness and makes them taste like something special rather than just a garnish.
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