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HealthyHigh-ProteinBudgetDairyGlutenPastaPasta SaladsPicnicSeasonalHigh-FiberUnder 1 HourUnder 45 MinutesSpecial OccasionMeal PrepBig BatchStove TopSpringBBQLunchKid-FriendlyDinnerAppetizers4th of JulyEasyComfort Food

Green Goddess Protein Pasta

This Green Goddess Protein Pasta is the kind of vibrant, feel-good dinner that comes together in just 30 minutes. A blender green goddess dressing — made with Greek yogurt, fresh herbs, lemon, and garlic — gets tossed with high-protein fusilli, golden zucchini and asparagus, and a generous shower of Parmesan. It's a great one-bowl weeknight dinner that works hot or cold, and the sauce doubles beautifully as a dip if you have leftovers.

Ronica Rupan-Tompkins
Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Green Goddess Protein Pasta
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 4 servings

Pasta Salad

  • 12 oz high-protein fusilli pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 zucchinis, sliced into ¼-inch half-moons
  • 1 bunch asparagus, woody ends removed, cut into 1-inch pieces
  • 2 garlic cloves, grated
  • 2 tablespoons capers
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup arugula
  • ½ cup peas

Green Goddess Dressing

  • 1 cup whole milk greek yogurt
  • 1 cup fresh parsley, packed
  • ½ cup fresh mint, packed
  • ½ cup fresh cilantro, packed
  • ¼ cup fresh chives, chopped, packed
  • ¼ cup fresh dill, packed
  • 1 garlic clove, grated
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground black pepper, to taste

For Serving

  • ½ cup freshly grated parmesan cheese

Preparation

  1. Make the pasta salad: Bring a large pot of salted water to a boil over high heat. Add the high-protein fusilli and cook according to package instructions until al dente, stirring occasionally, 7 to 9 minutes. Reserve ¼ cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the zucchini and asparagus and cook, stirring occasionally, for 4 to 5 minutes, until lightly golden and tender. Add the grated garlic and cook for 1 minute, stirring constantly, until fragrant. Add the capers and season with kosher salt and black pepper to taste. Remove from heat and set aside.
  3. Make the dressing: While the pasta and vegetables cook, add the Greek yogurt, parsley, mint, cilantro, chives, dill, garlic, lemon zest, lemon juice, and olive oil to a blender. Blend on high speed until completely smooth and creamy, 30 to 45 seconds. Season with kosher salt and freshly ground black pepper to taste. Set aside.
  4. In a large mixing bowl, combine the cooked pasta, sauteed vegetables, arugula, and peas. Toss gently to combine.
  5. Pour the green goddess dressing over the pasta and vegetables, and toss well until everything is fully coated. If the dressing is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
  6. Transfer to a large serving bowl or platter, top generously with the Parmesan, and serve immediately.
  7. Enjoy!
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Green Goddess Protein Pasta