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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
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.
Nutrition Information
248
Calories
24g
Carbohydrates
27g
Protein
437mg
Potassium
1g
Fiber
2g
Sugar
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