chimichurri noodle bowls
Prawn
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.
Ingredients:
- 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
- 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
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.
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