Description
12 oz fettuccine pasta
1 cup fresh spinach
½ cup fresh basil leaves
¼ cup fresh parsley
2 tbsp chives, chopped
1 avocado, pitted and peeled
½ cup Greek yogurt
¼ cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
1 cup asparagus, trimmed and cut into 1-inch pieces
½ cup peas, fresh or frozen
½ cup cherry tomatoes, halved
Directions:
Cook the fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, prepare the Green Goddess sauce by blending spinach, basil, parsley, chives, avocado, Greek yogurt, olive oil, lemon juice, garlic,
salt, and black pepper until smooth. Add a little pasta water if needed to thin the sauce.
In a large skillet over medium heat, sauté the asparagus for 3-4 minutes until tender. Add the peas and cherry tomatoes, cooking for another 2 minutes.
Toss the drained pasta with the sautéed vegetables and Green Goddess sauce, adding reserved pasta water as needed to coat evenly.
Stir in grated Parmesan cheese and mix well.
Serve warm, garnished with extra herbs and Parmesan if desired.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water and set it aside.
2. Make the Sauce: While the pasta cooks, combine the spinach, basil, parsley, chives, avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper in a blender or food processor. Blend on high until completely smooth and vibrant green. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach a creamy, pourable consistency.
3. Sauté the Vegetables: Heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the asparagus pieces for 3-4 minutes until bright green and slightly tender. Add the peas and cherry tomato halves, cooking for an additional 2 minutes just to warm through.
4. Combine Everything: Add the drained pasta directly to the skillet with the vegetables. Pour the Green Goddess sauce over the top. Using tongs, toss everything together vigorously, adding splashes of the reserved pasta water until the sauce beautifully coats every strand of pasta.
5. Finish and Serve: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning if needed. Serve immediately.
Serving Suggestions
This vibrant pasta is a complete meal, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette. For added protein, top with grilled chicken, shrimp, or chickpeas. Serve it in shallow bowls, garnished with extra fresh herbs, a sprinkle of red pepper flakes, and a lemon wedge on the side for an extra zing.
How-to Summary
To make Green Goddess Pasta, cook fettuccine and reserve pasta water. Blend fresh herbs, avocado, yogurt, and seasonings into a creamy sauce. Sauté asparagus, peas, and tomatoes. Toss the drained pasta and vegetables with the sauce, using pasta water to thin it. Finish by stirring in Parmesan cheese and serve warm.
Frequently Asked Questions
Can I make this sauce ahead of time? Yes, the Green Goddess sauce can be made 1-2 days in advance. Store it in an airtight container in the fridge with a layer of plastic wrap pressed directly on the surface to prevent browning.
What can I use instead of Greek yogurt? For a dairy-free version, substitute the Greek yogurt with an equal amount of plain, unsweetened vegan yogurt or silken tofu. The tofu will create a richer, slightly denser sauce.
My sauce turned brown. What happened? Avocado oxidizes when exposed to air. To prevent browning, ensure the avocado is very fresh, add the lemon juice (which helps slow oxidation), and blend the sauce just before using. Storing it properly as described above also helps.
Can I use a different pasta shape? Absolutely. This creamy sauce clings well to shapes like linguine, rigatoni, fusilli, or farfalle. The key is to reserve that starchy pasta water to help the sauce adhere.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water, milk, or broth to loosen the sauce as it will thicken when chilled.
Common Mistakes to Avoid
Avoid overcooking the vegetables; they should be tender-crisp to add texture. Do not skip reserving the pasta water—it’s essential for creating a silky, emulsified sauce that coats the pasta. Finally, do not blend the sauce too far in advance without proper storage, as the avocado can discolor and the herbs may lose their brightness.
Conclusion
This Green Goddess Pasta with Spring Vegetables is more than just a quick weeknight dinner—it’s a celebration of fresh flavors in a bowl. The creamy, herbaceous sauce made from wholesome ingredients transforms simple pasta and seasonal veggies into a restaurant-worthy dish you can feel great about. It’s versatile, nutritious, and sure to become a regular in your recipe rotation.
