Summer Squash Pasta with Green Goddess Dressing
by Experience Momentum Nutrition
Follow us on Instagram for more great recipes and updates posted by our Registered Dietitian Nutritionists: @experiencemomentumnutrition
2 lbs. summer squash
1/2 cup plain Greek yogurt
3 T. olive oil
2 T. lemon juice
1 T. red wine vinegar
1/3 cup basil, chopped
3 T. parsley, chopped
3 T. chives, chopped
2 T. tarragon, chopped
1 small garlic clove
1 T. capers
1/4 cup parmesan cheese
1/4 cup toasted pine nuts
Salt and pepper to taste
Cut the squash into thin strips using a spiralizer or julienne peeler (or you can buy pre-spiralized squash).
Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.
In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and capers and blend until smooth.
Toss the drained squash with the parmesan, pine nuts and desired amount of dressing. Season with salt and pepper. Enjoy!
RD Tip: This squash pasta salad is served cold but if you prefer it warm, feel free to give the squash a quick saute in a little olive oil after you have squeezed out the excess liquid! You can add shrimp, salmon, or chicken to this dish for extra protein!
Click Here to return to Recipes Page.
Want more? Request a 15-minute FREE Nutrition Goal Assessment to learn more about how nutrition doesn't have to be the hardest part about your day. With appointment packs, single Q&A sessions, body composition, and grocery store tours services, we will be able to help you become proficient at creating the best balance for your lifestyle.