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. Leftover chicken, tofu or canned beans can be swapped in for the shrimp.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

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)
• 12 ounces peeled cooked shrimp
• ¼ cup crumbled feta cheese

Directions

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.

© Dotdash Meredith. All rights reserved. Used with permission.