Summer Squash Pasta with Green Goddess Dressing

in Dinner

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 Kimberley Hasselbrink. Her new book, 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

Serving Size: 4 to 6

Summer Squash Pasta with Green Goddess Dressing


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

{ 30 comments… read them below or add one }

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!


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


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

So lovely! The dressing sounds amazing!!


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

Looks so tasty! I’ve gotta try it!!


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.


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

I LOOOOOVE the anchovy in the dressing.

Almost as good as white floor lamps.


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 : /


Matt Robinson June 18, 2014 at 10:14 am

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


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

Summer on a plate! Love this.


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.


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.


Billy June 18, 2014 at 10:48 am

I want to pretend this is my hair.


Adrianna Adarme June 18, 2014 at 10:51 am

These noodles as curly bangs would kill it.


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?


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

OMG. Now I want a spiralizer.


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!


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 😉


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…


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!


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

Yes please, love the colors and that fab dressing!


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.


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).


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. 😀


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!


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.



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,


Adrianna Adarme July 2, 2014 at 11:59 am

Here you go! The word Spiralizer is hyperlinked, which if you click on it will take you to Amazon. Here’s the link:


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!


Adrianna Adarme July 22, 2014 at 10:34 am



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!


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