Green Goddess Zoodle Pasta (Printable)

Zucchini noodles tossed in creamy, herby Green Goddess 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 freshly ground 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

# Step-by-Step Guide:

01 - Spiralize the zucchinis and place them on paper towels to absorb excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Sauté the sliced savoy cabbage for 3 to 4 minutes until softened. Add the zucchini noodles and cook for an additional 2 to 3 minutes until just tender but still firm. Remove from heat.
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 mixing bowl, toss the sautéed cabbage and zucchini noodles with the prepared sauce until thoroughly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions to the coated noodles.
06 - Divide the dish among serving bowls and garnish with crumbled feta cheese, toasted pine nuts, and additional fresh herbs as desired. Serve immediately.

# Expert Tips:

01 -
  • It satisfies that craving for something indulgent while keeping you light and energized afterward.
  • The sauce tastes restaurant-quality but comes together faster than ordering delivery.
  • You can eat it warm for coziness or cold straight from the fridge when you need something quick.
02 -
  • Don't skip the paper towel step with the zoodles or you'll end up with a watery sauce that slides off instead of clinging.
  • The sauce can be made hours ahead and stored in the fridge, which actually helps the flavors deepen and get more interesting.
03 -
  • Toast your own pine nuts in a dry skillet for 2 to 3 minutes before serving—the difference between fresh-toasted and pre-packaged is worth the two minutes.
  • Use an immersion blender with a deep cup if you're making just one serving of sauce; it beats pulling out the full food processor for a small batch.
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