No Carb & 120 Calorie – Shirataki Pasta Alla Checca


All Photos © Christine Elise McCarthy 2013

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These frigging noodles are amazing!!!  I do want to say, though, that these noodles are to pasta what veggie dogs are to hotdogs – a really effective & healthy substitute for something not that healthy – but no blindfolded person would ever mistake the substitute for the real thing.  We learn to make these adjustments in our expectations, suspend our disbelief, we make these culinary compromises, all the time – with diet sodas & veggie burgers & low fat mayo & vegan cheeses.

There are two kinds of these Shirataki – the ones made from yam flour with a clear, glass noodle result and zero calories & these tofu ones that cook up with a Cup-O-Noodle appearance with 40 calories a package. There are some carbs – a total of 6 grams in the package of these tofu ones.  I used two packages – so I had 12 grams of carbohydrates & 80 calories.  That is nothing for what seems like a large bowl of angel hair pasta.  These noodles are not as doughy as real pasta.  These, too, (as with the yam version I used in my Zero Calorie Faux Pho) have a sort of rice noodle snap to them but it isn’t off-putting.  And – these also have the icky fish smell when you open them but boiling the noodles eliminates that completely.  And, at $2.19 per package – these are an economical as well as a very waist-friendly option for those of us hoping to lose a few extra pounds we’ve picked up along the way.



No Carb & 120 Calorie – Shirataki Pasta Alla Checca


2 packages of Tofu Shirataki Angel Hair Noodles

2 cloves garlic – sliced very thin

1 tsp olive oil

1 small tomato – diced

Fresh basil – shredded

S&P to taste

Parmesan – optional (if you feel like a calorie splurge!)



Open the noodles, drain & rinse them and boil them.

In a small pan, heat the olive oil.  Add the garlic & saute until fragrant – maybe a minute or two – being careful not to burn it.  Add the diced tomatoes & saute until heated through.

Drain the noodles & toss in with the tomatoes & garlic & stir.  Add salt & lots of fresh cracked pepper.  Serve with fresh basil & Parmesan.