Green Goddess Zoodle Pasta (Printable version)

A vibrant low-carb dish with zucchini noodles in creamy, fresh herb sauce and bright vegetable toppings.

# What you 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 tarragon
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 to follow:

01 - Spiralize the zucchini and place on paper towels to absorb excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Sauté sliced savoy 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.
03 - Combine Greek yogurt, 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, then adjust seasoning as needed.
04 - In a large bowl, combine sautéed vegetables with the Green Goddess sauce and toss until evenly coated.
05 - Fold in cherry tomatoes, diced avocado, and sliced scallions gently.
06 - Divide among serving bowls and optionally top with crumbled feta, toasted pine nuts, and fresh herbs. Serve immediately.

# Expert tips:

01 -
  • It comes together in under half an hour, which is a lifesaver on weeknights when dinners due in twenty minutes.
  • The sauce is so creamy and herby that even people who claim they dont like zucchini noodles ask for seconds.
  • Its endlessly adaptable—add protein, swap herbs, serve it cold or warm, and it still works beautifully.
02 -
  • Dont overcook the zoodles—they should be tender but still have a little snap, or they turn into soggy strings.
  • If the sauce feels too thick, thin it with a tablespoon of water or extra lemon juice until it coats the noodles without clumping.
  • Make the sauce up to two days ahead and store it in the fridge. It gets even more flavorful as the herbs meld together.
03 -
  • Use a salad spinner to dry your zoodles after spiralizing—its way faster and more effective than paper towels.
  • Toast the pine nuts in a dry skillet over medium heat, shaking often, and pull them off the heat as soon as they smell nutty and start to color.
  • If you cant find fresh tarragon, dried works, but use half the amount since its more concentrated.
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