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.

Prep Time:
20 mins
Total Time:
20 mins
4 noodle bowls


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; see Tip)

  • 12 ounces peeled cooked shrimp

  • ¼ cup crumbled feta cheese


  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.



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

Roast Salmon with Chimichurri Sauce

Nutrition Facts (per serving)

377 Calories
20g Fat
28g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 cups
Calories 377
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 25g 50%
Total Fat 20g 26%
Saturated Fat 4g 20%
Cholesterol 145mg 48%
Vitamin A 1790IU 36%
Vitamin C 53mg 59%
Folate 85mcg 21%
Sodium 377mg 16%
Calcium 163mg 13%
Iron 3mg 18%
Magnesium 104mg 25%
Potassium 851mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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