15 Minute Veggie Spaghetti and Herb Knots 

15 Minute Veggie Spaghetti with Bread Knots 

We all have those days. It’s 5 p.m. and you still have no idea what you are going to make. With the pressure of hungry bellies closing in on you, you’ve all too often grabbed the menu for your favorite pizza delivery, or googled family dinner deals—and sometimes, that’s ok. It gets you to sanity and everybody lives to see another day.

I started keeping a handy list of all my quickest and simplest meals for occasions just like the one I described. The meal I made last night was one to add to the arsenal. It’s 5 ingredients (really!) and takes roughly 15 minutes.

15 Minute Veggie Spaghetti with Bread Knots 

It’s spaghetti, but with veggie “noodles” instead of pasta. If you are frightened by this, all the more in awe you will be when you try it and don’t miss the pasta for one second. Trust me. This is coming from a girl who loves carbs. Added bonus: you don’t have to own a spiralizer; these veggies come pre-shredded.

15 Minute Veggie Spaghetti with Bread Knots 

15 Minute Veggie Spaghetti with Bread Knots 

I made some stupid easy bread knots to go with this. Low carb pasta gives me an all too welcome excuse to eat an extra knot.

15 Minute Veggie Spaghetti with Bread Knots 

If you are gluten free or trying to eat clean (no added chemicals, preservatives, and ingredients you can’t pronounce, etc) You can check your local health food store for pizza dough options or make your own. I’m not gonna lie though, the Publix pizza dough makes some seriously yummy knots.

15 Minute Veggie Spaghetti and Herb Knots

Grain-Free (Pasta), Low-Carb (Pasta)

Servings 4


  • 2 12 oz bags of Eat Smart Broccoli Slaw this mix includes carrots and cabbage
  • 1 jar of your preferred spaghetti sauce or homemade!
  • 2-3 Tablespoons salted butter* melted
  • 1 16- oz bag of fresh pizza dough
  • Italian seasoning


  1. Let dough rest in the bag at room temperature for 1 hour. This is not critical, but it does make the dough easier to manipulate.
  2. Preheat oven to 400 F.
  3. For the knots: Butter or spray a sheet pan with non stick spray.
  4. Tear off a piece of dough and stretch into a "snake" long enough to put a simple knot in. Do this with entire dough ball and place each knot on the sheet pan.
  5. Melt 2 Tbsp of *salted butter and use a basting brush to cover knots in butter. Then sprinkle knots with freshly cracked black pepper and italian seasoning. I like to crush the italian seasoning between my fingers as I sprinkle it, to release more of the flavor. You could easily mix in 1/4 teaspoon of garlic powder too, if you want garlic herb knots.

  6. Bake for 13-15 minutes, until golden brown. If you want them to look all glossy, feel free to dab them with additional butter when they are done cooking.
  7. Meanwhile heat spaghetti sauce in a sauce pan over medium-low heat. Stir occasionally.
  8. While sauce is heating, place 2 bags of broccoli slaw in a skillet or pot that has a lid. Remove any large chunks of veg that may have missed the shredder in processing. Add about 1/2 cup of water (just enough to cover the bottom of the pan). Cover and turn to medium-high heat. Bring to a simmer. Steam for about 7 minutes. Broccoli will turn translucent and slightly limp. Don't over cook it or it will be mush. Taste a fork full and continue cooking if necessary. Remove the lid and drain. Season with salt.
  9. Spoon sauce over veggie noodles and feel free to top with some parmesan curls. Try not to eat all of the knots.

Recipe Notes

*If you are using unsalted butter simply sprinkle the knots with sea salt as well.



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