Chimichurri Noodle Bowls
About
This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. It’s easily adapted to whatever herbs and citrus you have on hand. Be sure to shake well before serving.
Ingredients
- 2 cups fresh flat-leaf parsley
- 5 cloves garlic
- 3 Tbsp lemon juice
- 1 Tbsp fresh oregano or 1 tsp dried
- 1/2 tsp crushed red pepper (optional)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup extra-virgin olive oil
- 4 ounces whole-grain spaghetti
- 8 cups zucchini noodles (from 3 medium zucchini)
- 12 ounces peeled cooked shrimp
- 1/4 cup crumbled feta cheese
Directions
- 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; add zucchini noodles.
- 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.
- Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.