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Chimichurri Noodle Bowls

YIELD 4 noodle bowls


ACTIVE TIME 20 minutes

TOTAL TIME 20 minutes

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.


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


  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.



  • 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.


  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles using a spiralizer.


377 Calories, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 145 mg, Carbohydrates: 28 g, Fiber: 4 g, Total Sugars: 5 g, Protein: 24 g, Sodium: 376 mg, Potassium: 851 mg, Iron: 3 mg, Folate: 85 mcg, Calcium: 163 mg, Vitamin A: 1790 IU, Vitamin C: 52 mg

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