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      If you are a dialysis patient impacted by the Maui Wildfire, please contact our Disaster Response Team at 1-800-626-1297
      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Chimichurri Noodle Bowls

      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
      Share this

      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.
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