# List of Ingredients:
→ Greens & Herbs
01 - 2 cups packed baby spinach
02 - 1 cup chopped green cabbage
03 - 1/2 cup fresh parsley leaves
04 - 1/2 cup fresh basil leaves
05 - 1/4 cup fresh chives
06 - 1/4 cup fresh tarragon (optional)
→ Vegetables
07 - 2 cloves garlic
08 - 2 green onions, chopped
09 - 1 small avocado, peeled and pitted
→ Dairy
10 - 1/2 cup Greek yogurt or sour cream
11 - 1/4 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
→ Liquids & Acidity
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon white wine vinegar
15 - 1/4 cup olive oil
→ Seasoning
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
18 - Pinch of crushed red pepper flakes (optional)
→ Pasta
19 - 12 ounces dried pasta (linguine, spaghetti, or penne)
# How to Make It:
01 - Boil pasta in a large pot of salted water following package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - Combine spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, white wine vinegar, olive oil, salt, and black pepper in a blender or food processor.
03 - Blend mixture until smooth and creamy, scraping sides as needed. Gradually add reserved pasta water, one tablespoon at a time, to reach a pourable consistency.
04 - Taste sauce and adjust with additional salt, pepper, or lemon juice as preferred.
05 - Toss hot, drained pasta with green goddess sauce until evenly coated.
06 - Serve immediately, garnished with extra herbs and Parmesan cheese if desired.
