Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen

I remember exchanging emails with Kimberly a ways back about the book writing process. I was humbled she asked me, as I've known that Kimberly would create a beautiful and inspired book by echoing the same style she shares on her blog. There seems to be a common thread between those who set out to create and photograph their own cookbooks - an equal measure of uncertainty, fear, excitement and determination. Truth is, I am not exactly sure what I am doing either and I stumble over how to guide someone else. We sing a "learn by doing" tune over here. How I respond to those emails asking advice for books or starting a blog, friend or stranger alike, is less with direction and more with encouragement to be more deliberate in doing what you already know. Authenticity is of greater value than you expect. Thankfully... or at least I like to think. I don't believe there is a formula for success with creative work. There are people who have done extremely well, make a nice living off blogs and books, but they cannot tell you how to do the same. The theme I see throughout the books and blogs I am attracted to is they are real people simply sharing an extension of something they are passionate about. Start a blog because you have something to share or make a book because there is a story you need to tell about food. Clearly it's not the end goal, but you should want to create despite how many people read your blog or book. It should begin because YOU need it to. When you hit a wall or get negative reviews, that's what you'll have, a project that nourished you first, and it makes you want to keep going. Sure it takes time and intention to design a beautiful space or a compilation of recipes but I think a desire and hope to create said things is a majority of the key to success. And ok, reading this over I may sound a little hippy dippy but my kumbaya message can apply to a lot of things - just find something that fills you up. 

That said, Kimberly's book is a job well done - a real treat for anyone who cooks with a lot of produce. It's colorful and seasonal and delicately assertive if I may use such a juxtaposition. Hats off to you, my friend. These summer squash noodles are simple, quick and super light for how warm it's been. I'm going to grill a big filet of wild salmon this weekend and this will make a perfect side to fish. Happy 4th weekend to you all!

Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen


Recipe barely adapted from Vibrant Food by Kimberly Hasselbrink

This makes for a cold zucchini salad and the drained shreds have just the right amount of crunch. If you prefer it as a warm side, give the zucchini a quick saute in a slick of olive oil after you press out the excess water to warm through.

I upped the goddess dressing amounts so I'd have enough for leftovers. Extra dressing never goes to waste around here. This is the peeler I consistently recommend, it's great. 

  • 2 lbs. mixed summer squash
  • 1 tsp. sea salt
  • 1/2 cup plain whole milk greek yogurt
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 1/3 cup fresh chopped basil, plus more for garnish
  • 3 Tbsp. fresh chopped parsley
  • 3 Tbsp. fresh chopped chives
  • 2 Tbsp. fresh chopped tarragon
  • 1 small garlic clove
  • 1 anchovy (minced) OR 1 Tbsp. drained capers
  • 1/4 shaved parmesan cheese, plus more for garnish
  • 1/4 cup toasted pinenuts
  • fresh ground pepper


Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen

Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel. 

In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.

Toss the drained squash with the parmesan, pinenuts and desired amount of dressing. 

Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen

Reader Comments (53)

I am finally back in the cooking game (after a semi hiatus with the birth of my preemie daughter) and missed having time to check out your posts. Don't know why I felt the need to share that but there i said it! lol

Definitely will be trying this with my farmers market goodies!

Have a great 4th!

July 2, 2014 | Unregistered CommenterNatalie

looks and sounds delicious1

July 2, 2014 | Unregistered Commentertom

I ended up wishing I had one of those peelers, because I want to try this so bad :) Looks delicious!

July 2, 2014 | Unregistered Commenterinês oliveira

Yep I'm going to have to invest in a julienne peeler. I've been toying with the idea for a while but this post has tipped the scales! My daughter will go crazy for 'green pasta' :)

July 2, 2014 | Unregistered CommenterAlacoque

I'm so excited to try this recipe once it gets a bit more summer-like here; it caught my eye immediately when I was flicking through Kimberley's book and Hugh has really captured the brightness and beauty of the produce with his photographs.

July 3, 2014 | Unregistered CommenterKathryn

You words are always so beautiful, Sara. Thank you for this. J x

July 3, 2014 | Unregistered CommenterJodi

This looks delicious. Both your book and Kimberley's are on my wish list! :)

Looks so fresh and quick! Lovely!

July 3, 2014 | Unregistered CommenterMaja

I freaking love this! So perfect for summer!

I'm deep in the cookbook writing process, and it's been fun but difficult. I realize that I'm constantly looking for validation, someone to tell me this is good or this is bad. The truth is, if I have to ask for validation, I know it's not good enough. But we shouldn't need validation either. Our books should be an extension of ourselves and we write them, as you said, because we neeeeeeed to. I so needed these words this morning. Thank you :)

July 3, 2014 | Unregistered CommenterDessertForTwo

I'm not writing a cookbook. I don't think I'll ever write a cookbook. But I know what you mean about "an equal measure of uncertainty, fear, excitement and determination" in creative work. There are sometimes that I trip myself up with my work, shying away from things because they seem too difficult or too painful, and there are times when I lose hours at a time because I'm so engrossed in the work. And sometimes I think to myself, if I had more money, if I had more time, if I had a better writing space, things would be different. Thank you for reminding me to stop buying my own bullshit.

This "pasta" looks beautiful. If I can get my hands on a julian peeler I'll have to try it.

July 3, 2014 | Unregistered CommenterAllyson

This looks perfect. And your words; so good, so true.

July 3, 2014 | Unregistered CommenterAshley

Great advice delivered from the heart. Thanks for your inspiration and remarkable work.

Spoken so honestly! I do think creative work isn't something that's formulaic, but those qualities -- the desire to share your life's passion, authenticity -- they're part of what could contribute to that success. I've made this recipe a few times, too, and am also impressed by the beauty of Kimberley's book. Hope you and your fam are well. xo

July 3, 2014 | Unregistered CommenterKasey

What you say about creative work is so true - I think the world of blogging has focused everyone's attention on external validation and we really should not forget that what should drive us should be the need for a creative outlet, the wish to create a space that is truly ours and where can share (ideally with like-minded others and not just our computer screen) what we have created, what has inspired or moved us, regardless of who reads this.

I recently discovered my fancy new vegetable peeler doubles as a julienne peeler so I am looking forward to finally trying my hands at summer squash pasta and Kimberley's recipe sounds wonderful with all those herbs and pine nuts thrown in.

July 3, 2014 | Unregistered CommenterSophia

Looks great. What brand is your julienne peeler and where did you find it?

July 3, 2014 | Unregistered CommenterSuzanne

I love this advice. Sometimes we get so caught up in things that it's easy to forget why we're here in the first place. To create. Beautiful and yummy things.

Yum! I make Kimberly's recipe all the time and love it!

July 3, 2014 | Unregistered CommenterJasmine

Well, I make the version she posted to her website last year. Looks like her new cookbook recipe is a little different. I'm going to give it a try!

July 3, 2014 | Unregistered CommenterJasmine

I absolutely love my Kuhn Rikon Julienne Peeler … got it on amazon… all metal sharp as the dickens… doesn't make the long spirally pasta that a spiralizer does, but it's NOT plastic and fits in a small space in a drawer...

July 3, 2014 | Unregistered CommenterPatti

Green goddess dressing needs to be a thing again :)

Love the looks of the salad and Kimberly's cookbook. And your words could not be more honest or accurate!

This looks beautiful Sara! I still haven't picked up a copy of VIBRANT, though everything I've seen about it makes it look so beautiful! Can't wait to check it out! I just came home from last weekend's farmer's market with a canvas bag filled with summer squash, so this recipe will definitely be happening in our house within the next day or two! (P.S. -- Love the new family instagram feed…those pics are just so precious!!).

July 4, 2014 | Unregistered CommenterAngela Brown

I love this so much. It's just stunning. Like, beyond. And here's something I realized, so long after my anxious emails to you and a few others: perhaps what I was looking for, ultimately, were kindred spirits, folks who understood where I was at on that path, who knew that unique place that isn't entirely relatable to all. I didn't know that, then, and it's funny to be on the other side with so much less fear and uncertainty. Oh LIFE. I hope you're doing so so very well. xo.

July 4, 2014 | Unregistered CommenterKimberley


July 4, 2014 | Unregistered Commenteramanda

Made this for lunch today and it was delicious! Perfect on a hot summer day.

July 6, 2014 | Unregistered CommenterLovisa

Glad you are back with a wonderful recipe!! Her book is on my to buy list next!

July 7, 2014 | Unregistered Commenterami@naivecookcooks

Lovely! I need to give this a try!

July 7, 2014 | Unregistered CommenterAngel Reyes

I have never posted a comment about a recipe, but I had to for this one. This was spectacular. I just used my Oxo swivel peeler and it worked fine.

July 7, 2014 | Unregistered CommenterJay

yum what a delicious recipe. definitely i will be making this. thanks for the inspiration & ideas.

I am very happy to have stumbled across your blog and as soon I as read a few post I went out and bought your cookbook. I so needed your words this morning. After a year break from posting on my blog due to many circumstances, I have been missed and encouraged my many people to write again. Your words were exactly what I needed to read. God has a wonderful way of giving us what we need at the right time. I love your book and my sister made your Sangria for our family picnic on Sunday and it was wonderful. Congratulations on your new addition.

July 8, 2014 | Unregistered CommenterSonya

Woah, that looks so good! Absolutely perfect for summer. I will be making this very soon.

July 9, 2014 | Unregistered CommenterLily

Wise words. I love reading blogs and books where the writer's personality shines through and leaps off the page. A little passion goes a long way to create a beautiful end product!

Can't wait to get my hands on Vibrant Food -the cover photo is so inviting! This summer squash pasta looks ideal for hot muggy summer days. Plus, I need one of those nifty peelers to try!

July 11, 2014 | Unregistered CommenterAllison

The goddess dressing is amazing. I'll be putting that on EVERYTHING this summer. You inspired me to go buy a julienne peeler. Can't wait to try it out.

July 12, 2014 | Unregistered CommenterKatie B.

Looking forward to making this recipe and sharing on twitter. That is my favorite tool for carrots and cucumbers in my salads.

Wow, pretty original and it looks unusual, what is really great! I've just read a quote: "Your food needs to look fabulous, or else it's not going to taste as good" (by a culinary school teacher, found here) and I think this is really true... Unfortunately I'm usually too busy to make my meals as beautiful as you (but this is probably just an excuse I'm telling to myself so this has to be changed!)

July 13, 2014 | Unregistered CommenterPetra

Those photos are stunning! I really need to get one of those julienne peelers–genius!

What a wonderful post: your inspiring words and this recipe from Kimberley's gorgeous cookbook.

Thank you for the wonderful idea! May I kindly ask for a tip? I would like to use this one as a side dish at a picnic. That would mean preparing it a while ahead and it should maintain its good looks for a couple of hours at least. I am a bit afraid that some excess juice may come out of the veggies. Or if I drain them good the will keep fresh looking and crunchy? Or perhaps in this case the quick sauté would be the right option?

July 15, 2014 | Unregistered CommenterAnna

I made this tonight, and despite slicing part of my fingertip off with the mandoline (no julienne peeler, and I forgot about the piece that stops you from slicing your fingertip off), it was excellent. So yum, even if typing will be hard for the next few days.

July 15, 2014 | Unregistered CommenterVictwa

This was absolutely delicious and perfect on a hot evening. Thank you. Been hoping all is well with you, so very quiet!

July 22, 2014 | Unregistered CommenterApril

I still haven't tried my hand at green goddess dressing... but now I think I really have been missing out.

You totally nailed this one... A beautiful recipe and a lovely tribute to a stunning book.

Made this with dinner tonight. I love the dressing and the thin strips from the julienne peeler looked beautiful on the plate. I love this dressing. I did sub some cilantro from my garden for the parsley and I didn't have capers or anchovies so I added a pinch of salt to the blend. Delicious :)

July 26, 2014 | Unregistered CommenterCari

This look great! I want to try it but first I need to find those peelers.

July 29, 2014 | Unregistered CommenterSuki F

There is no doubt about the fact that it looks delicious but the best part is that it certainly ensures the goodness of health :) It looks yummy, wonderful, tasty and green. I am definitely going to prepare this for the coming weekend. Thanks for sharing an awesome recipe..Loved it!

July 30, 2014 | Unregistered CommenterAnna_PMorgan!

Wow looks legit! Great job!

July 30, 2014 | Unregistered CommenterMatt

very nice. the colors are beautiful

August 4, 2014 | Unregistered CommenterMatt

Why is there nothing on earth more satisfying than a giant pile of julienned squash?

August 7, 2014 | Unregistered CommenterMelissa

If I wanted to cook the squash strings instead of eating it raw, how do you recommend is best? Thank you!

August 8, 2014 | Unregistered CommenterLaura

Your recipes look delish, your photos are amazing. I've had in interest in photography for around a year so I'm pretty new in the scheme of things, but I can tell a good photo when I see one. Makes viewing your site all the more enjoyable.

August 13, 2014 | Unregistered CommenterStuart

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