I’ve been meaning to make this broccoli slaw “spaghetti” for awhile, and once I got around to looking at the directions, I realized it was a lot easier than I thought. Like, easier than making spaghetti, easier. No boiling water, no waiting around. We’re talking 10-12 minutes max for a veggie-laden “spaghetti.”
Broccoli Slaw “Spaghetti”
Simplified from Hungry Girl
1/4 tsp. extra-virgin olive oil
One 12oz bag of dry broccoli slaw
1 cup basil marinara sauce (no sugar-added)
- Bring a skillet with ¼ tsp olive oil to medium-high heat on the stove.
- Add slaw and 1/4 cup water. Stir occasionally and cook until water has evaporated. Cook until al dente (around 5-8 minutes).
- Add tomato sauce, stir and continue to cook until hot, about 3 – 4 minutes.
- Remove from heat and flavor with seasonings to taste (salt, pepper, basil, etc.). Makes two 2 cup servings.