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Summer Squash Pasta with Green Goddess Dressing

Prep Time15 mins


  • 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.


Serving: 4g