Summer Squash Pasta With Green Goddess Dressing

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A Cozy Kitchen
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 pounds mixed summer squash (yellow squash and zucchini)

1 teaspoon fine sea salt, plus additional for serving

1/2 cup plain whole milk Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1/4 cup chopped fresh basil, plus more for garnish

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

1 small garlic clove, minced

1 anchovy, minced

1/4 cup shaved Parmesan cheese

1/4 cup raw pine nuts (I subbed in chopped walnuts because I’m bad at writing grocery lists)

Freshly ground black pepper

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