223 Views
Crispy Veggie Spaghetti
by
Nicole | nutritiousnicole_rdn
(IC: instagram)
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
Crispy Veggie Spaghetti
Recipe details
Ingredients
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
Instructions
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
Tips
- You can omit the spaghetti and use vegetable pasta to cut the carbs
- You can double the recipe to serve to multiple people
Published April 22nd, 2022 10:49 AM
Comments
Share your thoughts, or ask a question!