green goddess zucchini pasta

If there was a goddess of spiralizing, it would certainly be Ali Maffucci of Inspiralized. She catapulted spiralizing into the mainstream. Her recipes are creative and approachable and, most importantly, they encourage you to eat your veggies! 

I had the opportunity snag an early copy of Ali's newest book, Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing. It contains recipes for over 20 different fruits and vegetables that can all be spiralized. Breakfast, lunch, dinner, and dessert are all covered, as well as recipes for the vegan, gluten-free, and paleo palates.

In the depths of our latest heat wave, I was immediately drawn to Ali's recipe for zucchini pasta with creamy, dreamy, green goddess dressing. Not only was I able to use my bounty of CSA zucchini for this dish, no oven was required. Just what I needed to help chill out. Better yet, this recipe was fantastic as leftovers, and truly is a no-fuss, super refreshing meatless main.

Thank you, Ali, for continual inspiration!

Green Goddess Zucchini Pasta 

Serves 2

Recipe barely adapted from Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing by Ali Maffucci

For the dressing

• 1 small garlic clove
• 1/2 medium avocado 
• 1/2 cup minced fresh basil
• 2 tbsps minced fresh parsley 
• 2 tbsps minced fresh chives
• 3 tbsps extra-virgin olive oil
• 1/4 cup sliced scallions 
• 1/2 tsp lemon zest
• Juice of 1 small lemon
• 1 tbsp red wine vinegar
• Salt and pepper

for the pasta

• 1/4 cup quinoa, rinsed
• 2 medium zucchini, spiralized, or cut using a julieanne peeler
• 2 tbsps slivered almonds
• 1 cup packed watercress
• 2 tbsps crumbled goat cheese, optional 

Method

1. Bring 2/3 cup of salted water to a boil. Add the quinoa, cover, reduce the heat to medium-low, and simmer for 15 minutes or until the liquid evaporates. Turn off heat and let steam for 5 minutes. Transfer the quinoa to a small bowl, fluff with a fork, and let cool. 
2. To make the dressing, place all of the ingredients plus 1 tbsp filtered water into a food processor. Pulse until smooth. If dressing is too thick, add a tbsp more water until the desired thickness is achieved. You want to keep the dressing on the thick side. Taste and adjust seasoning, if needed.
3. Place the zucchini noodles into a large bowl. Pour in the dressing and toss to combine. Set aside for 5 minutes to soften.
4. In a skillet over medium-high heat, toast almonds until fragrant and golden brown. Immediately remove from pan to avoid burning. 
5. Add the watercress and quinoa to the bowl containing zucchini and toss. Divide between two plates and top with toasted almonds and cheese, if using.