Green Goddess Pasta Bake

This dish was simple and delish! I didn’t have a spiralizer, so I just cut the zucchini into strips about as thick as a noodle. I also didn’t have the nuts, but I don’t think this negatively affected the dish, because it was still a very flavorful meal.

Does anyone else remember getting swept up in the green goddess dressing fad?? For a little while there it seemed like green goddess anything was all the range, what with it being cool, creamy and refreshing, and, though it’s not quite as popular as it once was, we still love it and order it every chance we get, so when it occurred to us to try making a green goddess dressing-inspired spaghetti bake…oh my gosh, it’s like the heavens opened up and sang to us – we knew it was a great idea!

Spaghetti with pesto taken to a new level. Adding spiralized zucchini and fresh green beans adds nutrition and fun to this vegetarian dinner.

In an attempt to keep things at least slightly healthier, we lightened this recipe up from most of our other spaghetti bakes. It’s packed full of spinach, broccoli and peas, definitely covering the “green” element of the dish, then we used Greek yogurt and low-fat cream cheese and mozzarella to lend a subtle creaminess that tastes amazing, but it still healthier than your average pasta bake. You could even swap in whole wheat spaghetti if you really want to be virtuous, but we couldn’t quite bring ourselves to do that just yet.

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This is one of those recipes that you dance in joy when you taste it. This incredibly tasty recipe will even delight the skeptical.

Once you’ve got your veggies, pasta and cream sauce taken care of, you just toss everything together, give it a light dusting of cheese and pop it in the oven. You get a perfectly melted and bubbly casserole dish of green goddess perfection that you’ll be obsessed with after the first bite, you’ll see! This is easy to prep ahead of time and just bake when you’re ready, but it’s also easy enough to put together on a weeknight. Everyone will love how yummy it is, and you’ll love that they’re all getting a hearty serving of veggies!

We added lovely soft mung bean sprouts and made our own basil pesto with fresh basil and a bit of parsley from the garden. YUM


1 (16 oz.) package spaghetti, cooked and drained
4 cups spinach, roughly chopped
2 cups broccoli florets, steamed
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