Chimichurri Noodle Bowls

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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.
Carolyn A. Hodges, R.D.
total:
20 mins
active:
20 mins
Servings:
4
Chimichurri Noodle Bowls

Ingredients

Chimichurri Sauce
Noodle Bowls

Directions

  • Put a large pot of water on to boil for the pasta.

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  • 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.

Tips

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
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/20/2022
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