Save to Pinterest I stumbled on this recipe during a week when my fridge was overflowing with zucchini from a neighbor's garden. I'd been scrolling through videos of creamy pasta dishes and thought, why not make something just as indulgent but without the guilt? The first batch turned out so vibrant and fresh that I ended up eating it straight from the bowl, standing at the counter. Now it's my go-to whenever I want something that feels light but doesn't leave me hungry an hour later.
The first time I made this for friends, I was nervous they'd miss the carbs. Instead, they kept asking what made the sauce taste so alive. One of them even scraped the bowl clean and asked for the recipe on the spot. That night taught me that fresh herbs aren't just garnish, they're the whole story.
Ingredients
- Zucchini: Choose firm, medium-sized ones so the noodles hold their shape and don't turn soggy. Let them sit on a paper towel after spiralizing to draw out moisture.
- Savoy cabbage: Its tender, crinkled leaves add just enough bite without overpowering the dish, and they soften beautifully in the pan.
- Cherry tomatoes: Halve them so their sweetness bursts into every forkful and balances the creamy sauce.
- Avocado: Dice it at the last minute to keep it bright green and buttery, adding richness without heaviness.
- Greek yogurt: The tangy base that makes the sauce creamy and protein-packed. Swap for dairy-free yogurt if needed, just pick one with a thick consistency.
- Fresh basil, parsley, chives, and tarragon: This quartet is what makes the sauce sing. Don't skimp, the flavor lives here.
- Lemon juice: Brightens everything and keeps the herbs tasting fresh instead of muddy.
- Garlic: One small clove is enough to add warmth without overwhelming the delicate herbs.
- Extra virgin olive oil: Adds silkiness and helps the blender bring everything together smoothly.
- Dijon mustard: A little sharpness that ties the flavors together and gives the sauce backbone.
- Feta cheese: Optional, but the salty crumbles add a nice contrast to the creamy sauce.
- Pine nuts: Toast them until golden and fragrant for a nutty crunch that makes every bite more interesting.
Instructions
- Prep the Zoodles:
- Spiralize your zucchini into noodles and lay them out on a paper towel. This step is key, it pulls out the water so your dish stays creamy instead of watery.
- Sauté the Vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat. Toss in the cabbage and let it soften for 3 to 4 minutes, then add the zoodles and cook for another 2 to 3 minutes until just tender. You want them to have a little bite, not turn to mush.
- Blend the Sauce:
- Throw the Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon, salt, and pepper into a blender. Blend until it's smooth and bright green, then taste and adjust the seasoning. It should taste bold and herby.
- Toss Everything Together:
- In a large bowl, combine the warm zoodles and cabbage with the sauce. Toss until every strand is coated in that gorgeous green.
- Fold in the Fresh Stuff:
- Gently stir in the cherry tomatoes, diced avocado, and scallions. You want them mixed in but not smashed.
- Serve and Top:
- Divide the pasta among bowls and finish with crumbled feta, toasted pine nuts, and a scattering of extra herbs. Serve right away while it's still vibrant.
Save to Pinterest One Sunday, I made a big batch of this and ate it cold straight from the fridge the next morning. It tasted even better after the flavors had a chance to sit together overnight. That's when I realized this wasn't just a dinner recipe, it was a meal I actually looked forward to having around.
How to Store and Reheat
Store the zoodles and sauce separately if you can, it keeps everything fresher. The sauce will last up to 4 days in the fridge in an airtight container. The zoodles are best eaten within a day or two, but you can gently rewarm them in a skillet over low heat. If you're eating it cold, just toss everything together and let it sit at room temperature for a few minutes before serving.
Ways to Make It Your Own
This recipe is wonderfully flexible. Toss in some grilled chicken or shrimp if you want more protein, or fold in roasted chickpeas for a vegan boost. Swap the cabbage for baby spinach or kale, or add a handful of arugula for peppery bite. You can even serve it chilled as a salad on a hot day, it's just as satisfying that way.
What to Serve Alongside
This dish is light but filling, so it pairs well with something crisp and refreshing. A chilled Sauvignon Blanc echoes the herbiness beautifully, or try sparkling water with a squeeze of lemon and a sprig of mint. If you want something more substantial, serve it with a slice of crusty sourdough or a simple green salad dressed with olive oil and vinegar.
- A glass of chilled white wine or herbal iced tea.
- Crusty bread for scooping up extra sauce.
- A simple arugula salad with lemon and olive oil.
Save to Pinterest This recipe changed the way I think about quick dinners. It proved that something fresh, bright, and nourishing can come together faster than takeout and taste twice as good.
Recipe FAQs
- → Can I use a dairy-free alternative for the sauce?
Yes, substituting Greek yogurt with a plant-based yogurt works well to keep the creamy texture while making it dairy-free.
- → How do I prevent the zucchini noodles from becoming watery?
After spiralizing, placing zoodles on a paper towel to absorb excess moisture helps keep the texture firm during cooking.
- → Can this dish be served warm or cold?
It’s versatile; serve warm for a cozy main or chilled for a refreshing light meal.
- → What can I substitute for savoy cabbage?
Spinach or kale can be used as alternatives for a slightly different texture and flavor.
- → Are there protein additions that complement the dish?
Grilled chicken, shrimp, or chickpeas can be added for extra protein to round out the meal.