Green Goddess Protein Pasta 🥒

By Tasty · 25 min

Ingredients

Instructions

1. Bring a large pot of salted water to the boil. Cook the fusilli until al dente, 7 to 9 minutes, stirring now and then. Before draining, reserve ¼ cup of the pasta water. Drain and set aside.
2. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the zucchini and asparagus and cook for 4 to 5 minutes, stirring now and then, until lightly golden and tender.
3. Add the grated garlic and cook for 1 minute, stirring constantly, until fragrant. Add the capers and season with salt and pepper. Take off the heat.
4. Blend the yogurt, parsley, mint, cilantro, chives, dill, garlic, lemon zest, lemon juice and olive oil on high for 30 to 45 seconds, until completely smooth. Season with salt and pepper.
5. In a large bowl, combine the pasta, cooked vegetables, arugula and peas. Toss gently.
6. Pour the dressing over and toss until fully coated. If too thick, add reserved pasta water one tablespoon at a time until the right consistency.
7. Transfer to a large serving bowl or platter, top generously with Parmesan and serve immediately.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicCheeseLemonParmesan cheeseYoghurtPeaZucchiniGreek yoghurt