Chimichurri Noodle Bowls

Low Sodium High Protein Diabetes-Friendly Heart Healthy Egg-Free Nut-Free American Seafood Dinner

Chimichurri Noodle Bowls

Low Sodium High Protein Diabetes-Friendly Heart Healthy Egg-Free Nut-Free American Seafood Dinner
4 noodle bowls
Prep time: 20 minutes
Total time: 20 minutes

Description

We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. Leftover chicken, tofu or canned beans can be swapped in for the shrimp.

Directions

  1. Put a large pot of water on to boil for the pasta.
  2. Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use.
  3. To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles.
  4. Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta.
  5. Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.

Tips

  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles using a spiralizer.
  • To make ahead: Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories377 cal
  • Total Fat19.9 g
  • Saturated Fat4 g
  • Cholesterol145 mg
  • Sodium377 mg
  • Carbohydrate Total28.1 g
  • Protein24.8 g
  • Phosphorus381 mg
  • Potassium851 mg
  • Fiber4.6 g
  • Calcium163 mg

Ingredients

Chimichurri Sauce

  • 2 cups fresh flat-leaf parsley
  • 5 cloves garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup extra-virgin olive oil

Noodle Bowls

  • 4 ounces whole-grain spaghetti
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • 12 ounces peeled cooked shrimp
  • ¼ cup crumbled feta cheese

Ingredients

Chimichurri Sauce

  • 2 cups fresh flat-leaf parsley
  • 5 cloves garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup extra-virgin olive oil

Noodle Bowls

  • 4 ounces whole-grain spaghetti
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • 12 ounces peeled cooked shrimp
  • ¼ cup crumbled feta cheese

Chimichurri Sauce

  • 2 cups fresh flat-leaf parsley
  • 5 cloves garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup extra-virgin olive oil

Noodle Bowls

  • 4 ounces whole-grain spaghetti
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • 12 ounces peeled cooked shrimp
  • ¼ cup crumbled feta cheese

Description

We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. Leftover chicken, tofu or canned beans can be swapped in for the shrimp.

Directions

  1. Put a large pot of water on to boil for the pasta.
  2. Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use.
  3. To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles.
  4. Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta.
  5. Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.

Tips

  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles using a spiralizer.
  • To make ahead: Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.
© Meredith Operations Corporation. All rights reserved. Used with permission.