Crispy Veggie Spaghetti

2 bowls
45 min

I have recently discovered adding toasted breadcrumbs into my vegetable dishes and let me just say I am hooked! It adds such a nice crunch and depending on the type of breadcrumbs that you use, it can be add a greater nutritional value to your meals.

This specific recipe uses whole grain spaghetti noodles but I have also used this just with "zoodles" for less carbs. Both are delicious and filling - it just depends on your preference and what is available to you at the time!

For similar nutritious and delicious recipes follow me on Instagram @nutritiousnicole_rdn

Ingredients separated

Topped with pesto, parmesan, and lemon zest

Ingredients all mixed together

Recipe details
  • 2  bowls
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Crispy Veggie Spaghetti
  • 2 cups whole wheat spaghetti, cooked
  • 1 cup shredded brussel sprouts
  • 1 tbsp butter
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped cauliflower
  • 1/2 cup parmesan
  • 1/4 cup pesto
  • 1 lemon zested
  • 1/4 cup pistachio
Crispy Veggie Spaghetti
Cook spaghetti according to package directions
In a large pan over medium heat saute breadcrumbs in 1 tbsp butter until crispy (2-3 minutes)
Set breadcrumbs aside
In the same pan, add 1 tbsp olive oil and saute brussel sprouts, broccoli, and cauliflower until softened 4-5 minutes
In a medium mixing bowl or in the serving bowl, mix cooked spaghetti, brussel sprouts, broccoli, and cauliflower
Top with parmesan, pesto, lemon zest, and pistachios
  • You can omit the spaghetti and use vegetable pasta to cut the carbs
  • You can double the recipe to serve to multiple people