Irish Pub Spinach and Artichoke Melt.
Can you feel the spring vibes or what??
Funny thing is, my food these days totally looks like spring, but my environment is still looking like winter. I could complain for days about it, BUT I am choosing to be super positive, and just be like, “ahh, whateves”. I mean, we can all pretend right??
This is one of those recipes I have been thinking about for a while now. Well, not that long, but for about a month now I have been dreaming of making a fresh green pasta with zucchini noodles and heavy, heavy Greek flavors. I just needed to wait until the right time, and well, I have decided that waiting is zero fun and it’s time to share!
I actually made and photographed this a couple of weeks ago, but I have made it three times now since. It’s seriously that good… and that easy!
Alright and as you can tell, I am really just craving spring…
So much so that it completely annoys me when my mother says she is excited about all the snow we are having this week. Like is she crazy?? YES. She is that person that is so into the snow and I just do not get it. I mean, I get it at Christmas time, but not in mid March when things should be thawing out and buds should be popping up and outta the ground. You know?
Breathe Tieghan… ok, again, thinking positive thoughts. It really is my new thing. I’m really not the most positive person in the world. I can also be pretty hard on myself, so my goal these days is to just try to stay happy!! Fake it till you make it…?
But this Green Goddess Zucchini Pasta!! Let’s chat about it.
Chatting about pasta always makes me super happy… even when it’s dumping snow in March, and especially when it’s pretty and colorful! ☺️
This is actually a mix of REAL pasta and zucchini “pasta”. I’ve said this before, but I am just not the kind of person that can eat a bowl of zucchini “pasta” and be left with a happy tummy. Nope, I need carbs. Carbs are my friends. They give me energy and make me feel all happy and full inside…gesshh a lot of happiness going on in today’s post. It’s the bowls of pasta…happy vibes are hard to resist when bowls of pasta (with fried halloumi cheese) are involved.
Anyway, this pasta is the perfect dish to enter us into spring. It’s simple, quick and loaded with things like avocado basil pesto (THE BEST), zucchini, fresh heirloom cherry tomatoes, fried cheese (EVERYTHING) and toasted nuts + seeds. You can easily adapt it to be vegan or bump up the protein and add grilled chicken or roasted chickpeas.
Can we talk about few key factors to this recipe though??
…first, the avocado basil pesto. Um, this may just be my new favorite sauce/dip/spread for toast, crackers, pasta and everything in between. It’s kind of amazing. I used a combo of basil + mint + pistachios, but the thing that really makes this pesto is the avocado. It gives the pasta a creamy texture without adding any cream. You’d think that the pesto would turn brown after a while because of the avocado, but the acid from the lemon keeps it bright and green. Granted my pasta has yet to last longer than twenty-four hours in my kitchen, but I think leftovers should be good for a couple days…pretty sure it won’t last that long in your kitchen either though.
…second, the fried halloumi cheese. Legit, this is the best thing ever. Fried cheese is always, always a good idea.? truth.
…third, the crunchy seeds + nuts. I have been doing this with a lot of dishes lately, but it’s just so good. Cook your favorite nuts + seeds in a skillet with a little olive oil + a pinch of salt and then sprinkle them atop everything. SO GOOD.
…fourth, this pasta is literally so easy to make. Add all the pesto ingredients to a blender or food processor and blend. Toss the pesto with hot pasta, fry your cheese. EAT.
OK and lastly, not only is this super springy, but… its GREEN food! Meaning, it’s kind of perfect for this week, seeing as tomorrow is St. Patrick’s Day!! Is anyone doing anything fun? Are you making Corned Beef? Going to a parade? Starting your weekend a day early with one too many Irish Coffees?
Totally thinking a bowl of Lucky Charms for breakfast (once a year, gotta have my Lucky Charms…but minus the marshmallows cause I weirdly was never into them), green pasta for lunch (duh) and then dinner is kind of undecided, but it’s between these Corned Beef Tacos, this Irishman’s Mac and Cheese and tomorrow’s recipe…be excited its cheesy!
Mini Chocolate Stout Brownie Sundae Floats with Irish Caramel + Hot Fudge. Obviously.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nothin better. Go big or go home. ?
I skipped the pasta and doubled the zucchini, which I roasted for 10 minutes in the oven. Didn’t notice the tomatoes until too late since they weren’t in the ingredient list. I’ll add them next time. Loved the crispy halloumi!
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Could you make this ahead and serve at room temp or cold? Or does it need to be served right away?
I prefer to serve this warm so that the halloumi is crispy and melty. Please let me know if you have any other questions, I hope you love the recipe! xx
I want to try this recipe. It looks delicious! I have an abundance of zucchini in my garden. And grape tomatoes too!
I have one question, do you cook or warm the zucchini? I don’t see where it says to cook the zucchini and I am not a zoodle expert. Lol
For this recipe, you don’t need to do anything with the zucchini, the hot pasta will warm it through:) Please let me know if you give the recipe a try, I hope you love it! xx
We thought this was spectacular. Omitted the cheese, thanks to my allergy, and the dish stood on it’s own. Thank you ?
I am so happy to hear that, Deirdre! Thank you! xTieghan
This was very good! An excellent use of my abundant zucchini crop and a meatless dish. Definitely don’t skip the Halloumi as it adds the right about of salt to each bite.
Love that! Thank you Ann! xTieghan
So fresh and delicious! Just made this with squid ink spaghetti pasta (La Molisina) and Talagani (Greek cheese with similar taste to Halloumi but less chewy)…It was gone in minutes! I always enjoy preparing your recipes. They come with very clear instructions, are always a success and leave everyone feeling so pleased with deliciousness!
You come up with such great ideas dear Tiegan! You are brilliant! I am grateful for you sharing these with us! Thank you!
What?! That sounds amazing! So glad you loved this recipe and made it your own!! Thank you so much Konstantja! xTieghan
This was INSANELY GOOD! One thing to note, you forgot to add the tomatoes into the recipe, and the Parmesan is listed as an ingredient but not mentioned in the instructions, so I forgot to add the parm. It was still delicious without it though!
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! I mention to top with tomatoes, I do not include them in the recipe as they are just a suggestion, not totally needed. The parmesan is listed in step 2. xxTieghan
Just love the flavour of this one and it looks stunning on a plate! It’s one of my dishes I often present to my guests… a winner everytime.