Description
Curly al dente pasta tossed in fresh creamy green goddess dressing, topped with a grated parmesan.
Ingredients
Units
Scale
- 16 oz pasta
- 1 cup basil
- 1 cilantro
- 1 cup parsley
- 1/4 cup chives
- 2 cups spinach
- 2 tbsp lemon juice
- 3 cloves garlic
- 1 cup greek yogurt
- 1/4 cup olive oil
- Salt and pepper to season
- Grated parmesan reggiano (optional)
Instructions
- Using a large pot or dutch oven, boil water for pasta. Generously salt the water before cooking. Once the water has been brought to a boil, add pasta and cook according to package instructions. Taste test a noodle to make sure the pasta is cooked al dente.
- Strain water out of pasta using a pasta strainer. Add the pasta back to the pot and drizzle with olive oil and toss to coat. This will make sure the pasta won’t stick together while you’re making your green goddess sauce.
- In a skillet, over medium heat, add some olive oil and garlic cloves to a pan. Sauté for a couple of minutes until fragrant. Remove from heat before the garlic browns or starts to burn.
- Add sautéed garlic, basil, cilantro, parsley, chives, spinach, lemon juice, greek yogurt , 1/4 cup olive oil, salt and pepper to a high powered blender. Blend together until a smooth sauce comes together.
- Pour over cooked pasta and toss to coat. Top with fresh basil, grated parmesan cheese and serve hot!