Summer Squash Pasta with Green Goddess Dressing

Ingredients:

  • 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

Instructions:

  • There are a few ways to make 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.

  • 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.

  • 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.

  • Season to taste with salt and pepper and garnish with small leaves of basil. This dish is best served immediately.