Green Goddess Zoodle Pasta (Printable Version)

Zucchini noodles combined with a creamy, herb-rich Green Goddess sauce for a fresh dish.

# What You Need:

→ Vegetables

01 - 4 medium zucchinis, 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

# Steps:

01 - Spiralize the zucchinis and place on paper towels to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté sliced savoy cabbage for 3 to 4 minutes until just softened. Add 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, 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 as needed.
04 - In a large bowl, toss the sautéed zucchini noodles and cabbage with the Green Goddess sauce until evenly coated.
05 - Fold in cherry tomatoes, diced avocado, and sliced scallions gently.
06 - Divide the mixture among bowls. Top with crumbled feta cheese, toasted pine nuts, and additional fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and creamy while keeping you feeling genuinely light afterward.
  • You can have it ready in under 30 minutes, which somehow makes it feel like a secret.
  • The sauce works on almost anything, so you'll find yourself making it over and over.
02 -
  • If your zoodles release too much liquid, don't drain them in a colander because they'll get mushy—the paper towel trick really does make the difference.
  • The sauce can be made a day ahead and stored in the fridge, but don't add the avocado or tomatoes until you're ready to eat, or they'll turn gray and soft.
03 -
  • Taste the sauce before you combine everything; this five-second habit will save you from an underseasoned dish.
  • Keep the zoodles and cabbage warm but not hot when you add the sauce, so the herbs stay vibrant and don't turn muddy.
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