Zucchini Noodle Pasta with Creamy Yogurt Herb Sauce

This bright, vegetable-packed zucchini noodle pasta with a creamy yogurt herb sauce is a favorite when I want a lighter pasta dish. It uses half regular spaghetti and half spiralized zucchini “zoodles,” cutting calories and carbs while keeping tons of flavor. The cooked spaghetti and zoodles are tossed in a protein-rich Greek yogurt sauce flavored with fresh basil, mint, garlic, feta, and Parmesan for a satisfying, fresh meal.

How do you spiralize zucchini?

The easiest method is a spiralizer or handheld tool like the Vegetti.

What if I don’t have a spiralizer?

You can still make zoodles with common kitchen tools. Try one of these methods:

Use a Vegetable Peeler:

• Run the peeler down the side of the zucchini to create wide, thin ribbons similar to fettuccine.

Use a Knife:

• Slice into thin rounds, or cut those rounds into thin strips. If you cut thicker strips, cook them an extra minute so they soften through.

Use a Cheese Grater:

• Use the largest holes on a box grater for fine, rice-like strands.

How to keep your zucchini noodles (zoodles) from getting mushy

Zucchini contains a lot of water, so the key is to remove excess moisture and avoid overcooking. Follow these steps for firm, flavorful zoodles.

Removing water from zucchini noodles

Toss your spiralized zucchini with a teaspoon of salt and let it sit in a colander for 10–15 minutes. The salt draws out water. After draining, layer the zoodles in several paper towels or a clean dishcloth and press or squeeze to remove as much liquid as possible.

Cooking your zoodles

Once drained and squeezed, sauté the zoodles in a frying pan with a tablespoon of olive oil for 2–3 minutes. Cook just until they soften slightly but still hold some texture — you want tender, not mushy.

Can I substitute dried herbs for fresh?

Yes. Fresh herbs give the best flavor, but dried herbs work in a pinch. Dried herbs are more concentrated, so use about one-third the quantity of fresh. For example, 1/4 cup chopped fresh basil equals roughly 4 teaspoons dried basil (1/4 cup = 12 teaspoons; 12 ÷ 3 = 4).

After the zoodles and pasta are cooked, the garlic herb yogurt sauce comes together quickly. Toss the noodles with the sauce and halved cherry tomatoes, then finish with extra crumbled feta and grated Parmesan.

Should I serve this zucchini noodle pasta warm or cold?

Either is delicious. I prefer it slightly warm, while others enjoy it chilled — both are great options.

Enjoy!

Alyssa

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