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:

Quickview
483k Calories
12g Protein
38g Total Fat
28g Carbs
71% Health Score
Limit These
Calories
483k
24%

Fat
38g
59%

  Saturated Fat
6g
42%

Carbohydrates
28g
9%

  Sugar
6g
7%

Cholesterol
6mg
2%

Sodium
277mg
12%

Get Enough Of These
Protein
12g
24%

Vitamin K
184µg
176%

Vitamin C
57mg
70%

Manganese
1mg
62%

Vitamin E
7mg
52%

Folate
154µg
39%

Vitamin A
1906IU
38%

Fiber
8g
35%

Magnesium
132mg
33%

Vitamin B6
0.66mg
33%

Potassium
1086mg
31%

Phosphorus
304mg
30%

Vitamin B2
0.51mg
30%

Copper
0.58mg
29%

Iron
3mg
19%

Vitamin B1
0.26mg
17%

Vitamin B5
1mg
15%

Zinc
2mg
15%

Calcium
139mg
14%

Vitamin B3
2mg
13%

Selenium
3µg
5%

covered percent of daily need
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