Chimichurri Noodle Bowls
4 noodle bowls
Active 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
- Put a large pot of water on to boil for the pasta.
- 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.
- 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.
- 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.
- 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