Green Goddess Zoodle Pasta (Printable)

Zucchini noodles blended with creamy green herbs for a light, fresh, and flavorful meal option.

# 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

# Cooking Steps:

01 - Spiralize the zucchini and place on paper towels 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 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, 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 sauce until evenly coated.
05 - Gently fold in the cherry tomatoes, diced avocado, and scallions.
06 - Divide mixture into bowls and garnish with crumbled feta cheese, toasted pine nuts, and extra fresh herbs as desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like comfort food but leaves you feeling energized, not sluggish.
  • The sauce is so good you'll want to slather it on everything—roasted vegetables, grilled fish, even crackers.
  • You can have a restaurant-worthy meal on the table in less time than it takes to order delivery.
02 -
  • The sauce will taste better if you let it sit for 5 minutes after blending—the flavors settle and deepen in a way that feels almost magical.
  • Don't cook the zoodles for more than 3 minutes or they'll turn into a sad, mushy mess; they should still have a subtle firmness that makes them feel like pasta.
  • If you're making this ahead, keep the sauce separate until just before serving; otherwise the zoodles will weep and dilute everything.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two before adding them; their flavor deepens instantly and they'll taste infinitely better than raw ones.
  • If your sauce breaks or looks separated, don't panic—just add a tablespoon of water and blend again, and it will come back together like magic.
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