Summer Squash Pasta with Green Goddess Dressing


Summer Squash Pasta with Green Goddess Dressing

I like to think that the woman population is broken into two categories: women who love nothing more than to spend hours at Target, perusing the aisles for all of the things…and women who get itchy at just the thought of having to enter.

I belong to the second group. Yesterday I went to buy a pretty white floor lamp, which isn’t online or else I’d have you tell me if it’s cute or not, and I formulated a plan before I entered—I was in and out in 15 minutes! I got home thinking I was on top of my game…until I pulled the lamp out of its box only to find I had to assemble it, which normally shouldn’t be a big deal but it took me well over an hour. It was a bad scene, I hadn’t eaten, my blood sugar was low, meltdown mode was thisclose.

I kept making mistakes, which I think was partly due to the fact that I couldn’t really see (I have bad vision when it’s dark). I needed the lamp’s light to put the lamp together! It’s like when I need my glasses to find my glasses. Anyway, I got through my Tuesday night just fine, thank you for your concern.

After finally having enough light to see, I headed to the kitchen to eat this post’s leftovers. It’s a gem of a recipe from a gem of a cookbook from Vibrant Food, is all about eating color. Don’t you ever look at a colorful plate of food and get excited. I have to say I do. This is why I’ll always pick the purple cauliflower over the white cauliflower and why the farmer’s markets here in Los Angeles make me so dang giddy.

Summer Squash Pasta with Green Goddess Dressing

This book celebrates foods’ natural colors and vibrancy in a really delicious way. The recipes are easy-to-follow, the combinations interesting and the food is just downright pretty.

All of the recipes are things you’ll want to eat on a random Wednesday, which is honestly my favorite type of food to make. Very normal, everyday food, but with twists that make them special.

Summer Squash Pasta with Green Goddess Dressing

I love my Spiralizer, which technically belongs to my friend Lara.

I have to say, this post reminded me why I love the Spiralizier so much. P.S. It’s actually on sale right now on Amazon! If you don’t want to buy a Spiralizer, no biggie! You can use a julienne peeler (or the other side of your vegetable peeler).

Summer Squash Pasta with Green Goddess Dressing

The green goddess dressing is SO good. The Greek yogurt with the fresh lemon and the red wine vinegar was a big ol’ winner in my book. It’s a healthy take on Green Goddess dressing and I absolutely looooooved it.

This is what I want my summer dinners to be full of: healthy pasta with delicious sauce that makes me feel as light as a feather.

Summer Squash Pasta with Green Goddess Dressing

Summer Squash Pasta with Green Goddess Dressing

Prep Time: 15 minutes


  • 2 pounds mixed summer squash, yellow squash and zucchini
  • 1 teaspoon fine sea salt, plus additional for serving
  • 1/2 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 1 small garlic clove, minced
  • 1 anchovy, minced
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup raw pine nuts, I subbed in chopped walnuts because I'm bad at writing grocery lists
  • Freshly ground black pepper


  • There are a few ways to make the noodles. You can use a spiralizer, which I used. I looove it! Or you can cut the squash into very thin strips using a julienne slicer. Alternatively, you can use a vegetable peeler or mandolin to make long ribbons. Sprinkle the squash with salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid in the squash to drain. Carefully squeeze the squash over the colander. Pat with a clean, absorbent kitchen towel to dry.
  • Combine the yogurt, olive oil, lemon juice, wine vinegar, basil, parsley, chives, tarragon, garlic, and anchovy in a food processor. Blend until smooth and creamy.
  • Using your hands, gently toss the squash with about three-quarters of the dressing. Add the Parmesan and pine nuts (or in my case, walnuts) and toss again. If needed, add the remaining dressing; store any remaining dressing in the fridge for another use.
  • Season to taste with salt and pepper and garnish with small leaves of basil. This dish is best served immediately.


Recipe courtesy of Kimberley Hasselbrink's pretty book, Vibrant Food.
Nutrition Facts
Summer Squash Pasta with Green Goddess Dressing
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Millie l Add A Little June 18, 2014 at 12:53 am

    This looks so tasty! Love the dressing! Also,the book looks so gorgeous – definitely need to check it out!

  • Reply Averie @ Averie Cooks June 18, 2014 at 1:37 am

    I have squash to use – this is perfect and love the sounds of the dressing! Pinneed

  • Reply Marie @ Little Kitchie June 18, 2014 at 4:51 am

    So lovely! The dressing sounds amazing!!

  • Reply Olivia - Primavera Kitchen June 18, 2014 at 4:51 am

    Looks so tasty! I’ve gotta try it!!

  • Reply Robin June 18, 2014 at 6:00 am

    Looks like will be a delicious recipe to enjoy with family. Lots of thank for sharing the blog and recipe too.

  • Reply bev @ bevcooks June 18, 2014 at 6:59 am

    I LOOOOOVE the anchovy in the dressing.

    Almost as good as white floor lamps.

  • Reply Todd June 18, 2014 at 9:11 am

    What a perfect meal to kick off the summer. I’m in love with Kimberley’s book already, and I haven’t even grabbed my copy yet!!

    P.S. I have bad eyes in the dark too. Booo : /

  • Reply Matt Robinson June 18, 2014 at 10:14 am

    Love the flavors in this dish, so perfect for summer!!

  • Reply Brandon @ Kitchen Konfidence June 18, 2014 at 10:24 am

    Summer on a plate! Love this.

  • Reply Stu Borken June 18, 2014 at 10:41 am

    That was not Green Goddess Salad Dressing. This is the recipe. It’s too long to submit, I understand. This field is only for comments not long items. I know. Stu B.
    It is the dressing my daughter always contributes to family gatherings at
    Thanksgiving and other holidays. It is a classic and everyone
    loves it. The color comes from the cup of parsley leaves. The
    anchovies do not lend a fish flavor for those of you who are
    averse to anchovies. They contribute the salt for the dressing
    and add umami, the 5th flavor.

    This salad dates back to the 1920s, when a play called “The
    Green Goddess” was playing in San Francisco. The star of the
    play was a frequent guest at the Palm Court Restaurant, where
    Chef Philip Roemer invented this creamy green dressing. He
    named the salad “Green Goddess Salad” to honor the actor,
    and today almost every American knows the dressing of the
    same name.

    Green Goddess Salad Jan. 2, 2009

    For the dressing:
    1 cup (250 ml) coarsely chopped parsley leaves
    1 cup (250 ml) mayonnaise
    1 cup (250 ml) sour cream
    1/4 cup (60 ml) coarsely chopped fresh chives
    1/4 cup (60 ml) white wine vinegar
    3 Tbs (45 ml) chopped fresh tarragon
    6 anchovy fillets, or 2 Tbs anchovy paste
    1 scallion (spring onion), white and green
    parts, coarsely chopped
    1 clove garlic, coarsely chopped

    For the salad:
    1 clove garlic, peeled
    1 head Boston lettuce
    1 head romaine
    1 small bunch chicory, or green of your choice

    Combine all the ingredients for the dressing in an electric blender
    or food processor and process until smooth. The sauce should
    be rather thick, but you may thin it if necessary with a tablespoon
    or two of milk. Pour into a glass jar with a tightly fitting lid and
    refrigerate for at least 3 hour to overnight. Shake well before

    Rub the inside of a large wooden salad bowl with the clove of
    garlic and discard the garlic. Break the greens into small pieces
    and place them in the bowl. Drizzle enough of the dressing over
    the greens to coat them lightly and toss gently. Serves 6 to 8,
    with extra dressing left over.

    • Reply Adrianna Adarme June 18, 2014 at 10:45 am

      Hi Stu, Your recipe actually looks great–it’s very classic! But this is Green Goddess Dressing, too. I’ve had one very similar to this and actually prefer the recipe you see pictured. I like the Greek yogurt vs. sour cream and mayonnaise, especially during the summer months.

  • Reply Billy June 18, 2014 at 10:48 am

    I want to pretend this is my hair.

  • Reply Allie || 6000 miles to home June 18, 2014 at 12:21 pm

    mouth watering. there really is something amazing about the color of food. I don’t have a spiralizer (yet) but I’m thinking that dressing might taste great with cool spaghetti squash too, what do you think?

  • Reply joelle @ on a pink typewriter June 18, 2014 at 1:59 pm

    OMG. Now I want a spiralizer.

  • Reply Mary Frances June 18, 2014 at 2:52 pm

    This dish looks divine, I love everything from the colors to the flavors to the presentation, what a wonderful meal!

  • Reply Summer Squash Pasta with Green Goddess Dressing - The Recipe Daily June 18, 2014 at 9:26 pm

    […] (Read more…) […]

  • Reply Irene @ {a swoonful of sugar} June 19, 2014 at 4:40 am

    Loving this so very much! Will so be making this as a light lunch sometime soon 😉

  • Reply Jane (babe + bird) June 19, 2014 at 8:01 am

    This is such a fresh take on pasta! Perfect for summer. Loving that it’s naturally gluten-free too! Inspiring me to finally buy a spiralizer…

  • Reply sandra June 19, 2014 at 9:19 am

    This comes at such an opportune time – my in-laws are visiting and only eat raw vegan food. I will definitely make this one!

  • Reply Laura (Tutti Dolci) June 19, 2014 at 1:09 pm

    Yes please, love the colors and that fab dressing!

  • Reply Kimberley June 24, 2014 at 7:56 pm

    So just this weekend my sister was all, I wonder if you can make this recipe with that spiralizer thing? And I was all, in fact I know you can, go here. HIGH FIVE lady. Thank you! I lurv what you did here.

  • Reply francesca June 25, 2014 at 7:42 am

    Ohh lady, call it whatever you want. It looks delicious. (And I like yogurt over mayo + sourcream, anyday).

  • Reply Lynn Duvall July 1, 2014 at 1:41 pm

    LookS and reads amazing. Wondering: Is the spiralizer another one of those expensive kitchen items like mandolins, etc. I don’t even have an immerson blender but I love the look of the “pasta” here better than the “pasta” in A Year in Food. Is eBay the place to look for a spiralizer? Sounds like the same co. that sold the device that “Scrambles an Egg in the Shell!” Wheeee … not. 😀

    • Reply Adrianna Adarme July 1, 2014 at 1:45 pm

      I’ve included a link to where you can buy it on Amazon. I think that is the cheapest place to buy one. I don’t typically buy stuff for my kitchen that only does one thing BUT the Spiralizer has earned its keep. I use it at least once a week. It’s amazing!

  • Reply Lynn Duvall July 1, 2014 at 4:51 pm

    Many thanks! Really looking forward to trying your adaptation and finding out what marvelous tricks the Spiralizer can perform.


  • Reply Summer Berry Peach Crisp, Launch Party, Los Angeles, etc. » The Year In Food July 1, 2014 at 6:06 pm

    […] And check out Adrianna’s version of the Summer Squash Pasta with Green Goddess Dressing! […]

  • Reply Lynn Duvall July 2, 2014 at 11:37 am

    Sorry, Adrianna,
    But I’m not seeing a link anywhere. When I looked at Spiralizers on Amazon, I was really confused since there are about 5 different kinds and the stuff coming out of one model didn’t look anything like a spiral. Is the one I want the style that looks like it could bore a hole in … something?

    Many thanks for your time,

  • Reply Megan Everett July 21, 2014 at 8:18 pm

    I made this tonight and used my spiralizer for the first time. It was so easy to use, well worth the purchase. I substituted white wine vinegar (forgot to get red) and used 3 anchovies for the dressing. The dish turned out delicious, light, and certainly healthy! Thanks for this recipe!

  • Reply DID SOMEONE SAY CUCURBITA PEPO? | Words We Women Write July 29, 2014 at 8:08 am

    […] always measure and usually have pesto on hand to play with. But if you are more exacting, click here for the recipe published by Kimberley Hasselbrink in her brilliant cookbook, Vibrant […]

  • Reply Eve October 4, 2014 at 9:05 pm

    You had me at Green Goddess Dressing, but what really impressed was how the spiralized vegetables blended so well with the pasta. I’m convinced. I’m definitely buying my own“>spiralizer. Delish!