Green Goddess Zucchini Pasta
Green Goddess Zucchini Pasta might be just the side dish you are searching for. One serving contains 483 calories, 12g of protein, and 38g of fat. This recipe serves 2 and costs $2.64 per serving. This recipe from Fit Foodie Finds requires avocado, slivered almonds, scallions, and goat cheese. 102 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an amazing spoonacular score of 98%. Green Goddess Zucchini Pasta with Fried Halloumi, Green Goddess Zucchini Turkey Burgers, and Tender Zucchini Fritters with Green Goddess Dressing are very similar to this recipe.
Servings: 2
Preparation duration: 35 minutes
Cooking duration: 5 minutes
Ingredients:
½ medium avocado
¼ cup minced fresh basil
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 small garlic clove
2 tablespoons crumbled goat cheese, optional
3 tablespoons extra-virgin olive oil
¼ cup quinoa
½ teaspoon red wine vinegar
Salt and pepper
¼ cup cup minced scallions (green parts only)
2 tablespoons slivered almonds
1 cup packed watercress
2 medium zucchini, spiralized with Blade A, noodles trimmed
Equipment:
sauce pan
bowl
food processor
frying pan
Cooking instruction summary:
Place the quinoa and cup water in a small saucepan. Cover and bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 15 minutes or until the quinoa fluffs up. Transfer the quinoa to a small bowl and refrigerate for 30 minutesMeanwhile, make the dressing. Place all the ingredients for the dressing plus 1 tablespoon water in a food processor and pulse until smooth. It should be thick, but add more water, 1 tablespoon at a time, as needed until the desired consistency is reached. Taste and adjust the seasoning to your preference.Put the zucchini noodles in a large bowl. Pour the dressing over the noodles and toss to combine. Set aside to soften for 5 minutes.Place a small skillet over medium-high heat. Toast the almonds in the skillet, tossing to avoid burning, for about 5 minutes or until fragrant and golden brown. Immediately remove them from the pan.Add the watercress and quinoa to the bowl with the zucchini and toss to combine. Divide the zucchini pasta between two plates and top with the toasted almonds and, if desired, goat cheese.
Step by step:
1. Place the quinoa and cup water in a small saucepan. Cover and bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 15 minutes or until the quinoa fluffs up.
2. Transfer the quinoa to a small bowl and refrigerate for 30 minutes
3. Meanwhile, make the dressing.
4. Place all the ingredients for the dressing plus 1 tablespoon water in a food processor and pulse until smooth. It should be thick, but add more water, 1 tablespoon at a time, as needed until the desired consistency is reached. Taste and adjust the seasoning to your preference.
5. Put the zucchini noodles in a large bowl.
6. Pour the dressing over the noodles and toss to combine. Set aside to soften for 5 minutes.
7. Place a small skillet over medium-high heat. Toast the almonds in the skillet, tossing to avoid burning, for about 5 minutes or until fragrant and golden brown. Immediately remove them from the pan.
8. Add the watercress and quinoa to the bowl with the zucchini and toss to combine. Divide the zucchini pasta between two plates and top with the toasted almonds and, if desired, goat cheese.
Nutrition Information:
covered percent of daily need
