Recipes
Chimichurri Noodle Bowls
- Noodles
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
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2 cups fresh flat-leaf parsley
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5 cloves garlic
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3 tablespoons lemon juice
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1 tablespoon fresh oregano or 1 teaspoon dried
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½ teaspoon crushed red pepper (Optional)
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½ teaspoon salt
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¼ teaspoon ground pepper
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½ cup extra-virgin olive oil
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4 ounces whole-grain spaghetti
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8 cups zucchini noodles (from 3 medium zucchini; see Tip)
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12 ounces peeled cooked shrimp
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¼ cup crumbled feta cheese
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