In that hypothetical scenario where you can only eat one food for the rest of your life, mine would be spaghetti. I may only be one eighth Italian but those carbs possess great sway.
Since I don’t yet have to survive on an island with one meal for the rest of forever, I occasionally have to change it up for the sake of my waistline and to avoid a carb coma.
The veggie spaghetti is all the comfort of a traditional bowl of pasta, with far fewer carbs and a fraction of the effort. It’s 5 ingredients (really!) and takes roughly 15 minutes.
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 wash your spiralizer―these veggies come pre-shredded.
Are these not the most beautiful thing you’ve ever seen?
Low carb pasta gives you a welcome excuse to eat as many of these pizza dough knots as you’d like.
If you are gluten free or trying to eat fewer carbs you can check your local health food store for alternative pizza dough options or make your own. For the rest of you, the grocery store bakery should have the fresh ball of dough you are going to need.
Veggie Spaghetti and Herb Knots | 5 Ingredients + 15 Minutes
Grain-Free (Pasta), Low-Carb (Pasta)
- 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
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.
Preheat oven to 400 F.
For the knots: Butter or spray a sheet pan with non stick spray.
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.
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.
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.
Meanwhile heat spaghetti sauce in a sauce pan over medium-low heat. Stir occasionally.
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.
Spoon sauce over veggie noodles and feel free to top with some parmesan curls. Try not to eat all of the knots.
*If you are using unsalted butter simply sprinkle the knots with sea salt as well.