Green Goddess Zoodle Pasta (Printer view)

Low-carb zucchini noodles tossed in creamy, herby green goddess sauce with fresh veggies and herbs.

# 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

# Directions:

01 - Spiralize the zucchini and place on a paper towel to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté sliced cabbage for 3 to 4 minutes until 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 to taste.
04 - In a large bowl, toss the sautéed zucchini noodles and cabbage with the Green Goddess sauce until evenly coated.
05 - Gently fold in cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide among serving bowls and top with crumbled feta, toasted pine nuts, and extra herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like indulgent pasta but keeps you energized instead of weighed down.
  • The sauce is so herby and bright, it makes even plain zucchini noodles feel like a celebration.
  • You can prep the whole thing in less time than it takes to boil water for regular pasta.
  • It works hot, cold, or room temperature, so leftovers are actually exciting.
02 -
  • Don't skip the paper towel step for the zoodles, or you'll end up with a watery puddle instead of a creamy dish.
  • Taste the sauce before you toss it, it should be punchy and bright because it's coating plain vegetables.
  • Add the avocado and tomatoes at the very end so they stay fresh and don't get mushy from the heat.
03 -
  • Toast the pine nuts in a dry skillet until they smell nutty and turn golden, it takes less than 2 minutes but makes a huge difference.
  • If your sauce is too thick, thin it with a splash of water or extra lemon juice until it coats the zoodles without clumping.
  • Make a double batch of the Green Goddess sauce and use it as a dip, salad dressing, or spread throughout the week.
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