Green Goddess Zucchini Pasta

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Green Goddess Zucchini Pasta recipe




  • ½ lb. spaghetti or other pasta
  • 2-3 zucchini, spiralized
  • ¼ cup tahini
  • 1-2 cloves garlic, peeled
  • 1 small ripe avocado
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. roasted pistachios, plus more for serving
  • 1 cup fresh basil
  • ½ cup fresh mint
  • 1 jalapeno, seeded
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese, plus more for serving
  • Coarse salt and ground black pepper, to taste
  • ½ cup cherry tomatoes, halved




  1. Cook pasta according to package directions. Just before draining, reserve a cup of the pasta cooking water in a bowl. Place the spiralized zucchini in the reserved pasta water until just softened, about 5 minutes. Place drained spaghetti and zucchini in a large bowl.

  2. In a food processor, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, jalapeno and olive oil. Blend until it's pesto-like, adding more olive oil if needed. Add the Parmesan and season with salt and pepper, to taste.
  3. Pour the avocado pesto sauce into the pasta and mix to combine. Top with tomatoes and additional pistachios.


Serves 4


Nutrition Facts