Green Goddess Zoodle Pasta (Printable Format)

Zucchini noodles with a creamy green herb sauce, fresh veggies, and optional crunchy toppings for a light, flavorful dish.

# What's Needed:

→ 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 the strands 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 savoy 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 - Combine Greek yogurt, fresh basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to preference.
04 - In a large bowl, mix the sautéed cabbage and zucchini noodles with the prepared Green Goddess sauce until evenly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions into the coated noodles.
06 - Divide the mixture into individual bowls. Garnish with crumbled feta cheese, toasted pine nuts, and additional fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers creamy, herbaceous flavor without the carb crash of traditional pasta.
  • The sauce comes together in minutes and tastes like you spent hours in a garden.
  • You can serve it warm or chilled, making it perfect for meal prep or last-minute dinners.
  • It's endlessly adaptable, whether you need it vegan, high-protein, or just a little different each time.
02 -
  • Don't skip drying the zoodles or your sauce will turn watery and slide right off the noodles.
  • Taste the sauce before tossing and adjust the lemon or salt, it should be punchy enough to stand up to the mild vegetables.
  • If you're making this ahead, keep the sauce and zoodles separate until just before serving to avoid sogginess.
03 -
  • Toast the pine nuts in a dry skillet over low heat, watching them closely because they go from golden to burnt in seconds.
  • If your sauce is too thick, thin it with a tablespoon of water or lemon juice until it coats a spoon smoothly.
  • Save any leftover sauce and use it as a dip for vegetables, a spread for sandwiches, or a drizzle over roasted potatoes.
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