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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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.
Associated Recipe
Nutrition Facts
3 fat, 2 1/2 lean protein, 1 1/2 starch, 1 vegetable