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Chimichurri Pasta
$9.39 Recipe/$2.35 Serving
Chimichurri pasta is such delicious quick and easy recipe. This healthy chimichurri pasta is a great way to change up your typical pasta dinner! Vegan, gluten free and dairy free this chimichurri sauce pasta is packed with veggies and so bright and flavorful.
While the water is boiling, chop the vegetables. Thinly slice the onion, then cut the slices in half. Cut the zucchini and yellow squash into half moon shapes by cutting the squash in half lengthwise, then cutting each half into 1/4 inch pieces. Cut the bell pepper into bite size pieces and cut the tomatoes in half or quarters as needed.
Preheat a large skillet over medium heat. When hot, add the olive oil and the onions. Cook 2-3 minutes.
Once onions have started to soften, push them to the side of the skillet and add zucchini and squash. Cook 6-8 minutes until soft. Stir in onions after 4-5 minutes.
Add the bell pepper and tomatoes to the skillet and turn off the heat. Stir well.
When water comes to a boil, add pasta and cook according to package directions. (This will likely occur while veggies are cooking).
Make the chimichurri sauce by combining all the ingredients in a food processor or high speed blender. Add water 1 tablespoon at a time if needed.
When pasta is done cooking, reserve 1/2 cup of pasta water before draining.
Add the cooked drained pasta and chimichurri sauce to the skillet with the cooked veggies. Stir well and serve hot, room temperature or cold.
Notes
Top tips:
You can make your own chimichurri sauce in a food processor or high-speed blender or buy it in stores. Trader Joe's now has a great chimichurri sauce that I love to use in a pinch.
This chimichurri pasta can be served hot or cold. It's almost like pasta salad when served cold.
Be sure to reserve 1/4-1/2 cup of the pasta water before draining the pasta. This water has the starches from the pasta and helps the chimichurri stick to the pasta.
Time saving tip: To save time on this recipe, prep the vegetables ahead of time. Cut the onion, zucchini, squash, red bell pepper and tomatoes up in advance and store them in the fridge up to 3 days in advance of making this pasta.
If you have a large bunch of parsley and cilantro on hand and want to make extra chimichurri sauce, you can freeze it for up to 3 months.
Storing leftoversFridge: You can store leftover chimichurri pasta in the fridge for 3-4 days. Note that the chimichurri sauce will be the brightest and most vibrant green on the first day. The sauce will slowly start to lose the vibrance as it sits, but the flavor will still be good. You can enjoy leftovers hot or cold. Reheat in the microwave (1-2 minutes) or on the stove over low heat in a skillet for 5-10 minutes until warmed through.Freezer: You can freeze pasta and chimichurri sauce, but I would not recommend freezing leftovers of this dish unless you omit the zucchini and the squash. Zucchini and squash get very mushy when frozen and defrosted. If you know you want to freeze leftovers, use more bell peppers and omit the squash and you can freeze this chimichurri pasta for up to 3 months in a well-sealed freezer safe bag or container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
353
Fat
12
g
Carbohydrates
47
g
Fiber
9
g
Sugar
6
g
Protein
17
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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