Chimichurri Noodle Bowls
We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
Source: Eatingwell.com, July 2019
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.
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.
Nutrition Facts
Serving Size: 3 cups
Per Serving:
377 calories; protein 24.8g; carbohydrates 28.1g; dietary fiber 4.6g; sugars 4.8g; fat 19.9g; saturated fat 4g; cholesterol 145.3mg; vitamin a iu 1790IU; vitamin c 52.7mg; folate 85.3mcg; calcium 163.4mg; iron 3.2mg; magnesium 104.4mg; potassium 851.3mg; sodium 376.8mg; thiamin 0.2mg.
Exchanges:
3 fat, 2 1/2 lean protein, 1 1/2 starch, 1 vegetable