Chimichurri Noodle Bowls

Name: Chimichurri Noodle Bowls
Cuisine: Universal
Ingredients: 125 g Parsley; 20.0 g Garlic; 46.4 g Lemon juice; 3.0 g Oregano; 1.6 g Capsicum; 5.4 g Salt; 0.59 g Pepper; 119 g Olive oil; 113 g Spaghetti; 675 g Zucchini; 340 g Prawns; 65.0 g Feta

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This healthy shrimp pasta swaps some of the pasta for zucchini 'zoodles'. The chimichurri sauce is light and tangy, which gives it a refreshing lift and tons of flavor. It is perfect for lunch or dinner, and you can make it ahead of time and reheat it when you're ready to eat. Enjoy!

Category: Mains

Source: www.eatingwell.com

Equipment

	Mixing bowl
	Large pot

Ingredients

31.3 g	Parsley
5.0 g	Cloves garlic
11.6 g	Lemon juice
0.75 g	Oregano
0.39 g	Red pepper
1.4 g	Salt
0.15 g	Pepper
29.7 g	Olive oil
28.3 g	Spaghetti
169 g	Zucchini
85.0 g	Shrimp
16.3 g	Feta

15:00

5:00

20:00

Instructions

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. Make zucchini noodles from the zucchini and add to the bowl.

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.