Chimichurri Noodle Recipe

 

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

• 4 ounces whole-grain spaghetti

• 8 cups zucchini noodles (from 3 medium zucchini; see Tip)

• 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.