Ingredients
Scale
For the Green Goddess Sauce:
- 1 cup fresh spinach
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives
- 2 garlic cloves
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 1/4 cup plain Greek yogurt
- Juice of 1 lemon
- Salt and pepper to taste
For the Pasta:
- 12 ounces of your favorite pasta (e.g., linguine, penne, or spaghetti)
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup green peas (frozen or fresh)
- 1 cup zucchini, thinly sliced
- 1/2 cup heavy cream or coconut cream (optional, for added creaminess)
- Red pepper flakes (optional, for garnish)
Instructions
- In a blender or food processor, combine spinach, basil, parsley, chives, garlic, olive oil, Parmesan cheese, Greek yogurt, and lemon juice. Blend until smooth and season with salt and pepper to taste. Set aside.
- In a large pot or deep skillet, add the pasta, vegetable broth, and water. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once the pasta begins to soften (about 5 minutes into cooking), add the green peas and zucchini. Stir to combine.
- When the pasta is al dente and most of the liquid has been absorbed (approximately 10 minutes), reduce the heat to low and stir in the Green Goddess Sauce. If using heavy cream or coconut cream, add it now for extra creaminess.
- Adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat.
- Dish up the pasta into bowls, garnishing with extra Parmesan cheese and a sprinkle of red pepper flakes. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
