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Low-Carb, Low-Fat Shirataki Noodle Spaghetti

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I love pasta. There are few things more comforting than an over-sized bowl of Italian love.

Unfortunately, one cup of spaghetti and meatballs (my personal favorite) has an average of 400 calories per serving (and who just has one cup?).

I recently discovered a low-carb pasta equivalent — shirataki noodles.

Shirataki noodles are a pasta alternative made from blending konjac root with tofu. Its texture is a bit different from pasta, but it’s a healthy substitute for carb lovers (as well as vegans and those on the g-free train) everywhere.

While they work best in Asian-inspired recipes, I love to use them in traditional Italian recipes too. Shirataki noodles can be found in most grocery stores in the refrigerated section, next to tofu.

Be sure to rinse noodles thoroughly in a strainer before cooking as they have a bit of a pungent odor straight out of the package.

Here’s a peek at my favorite waistline-friendly shirataki pasta dinner recipe:

1 packet of shirataki noodles (spaghetti shaped)
1 large onion, thinly sliced
1 teaspoon olive oil
4 cloves garlic, thinly sliced
1 can petite diced tomatoes
10 fresh mushrooms halved
Parmesan cheese
Salt and pepper

Thoroughly rice shirataki noodles until odorless, about 8-10 times.
In a medium skillet, heat olive oil over medium heat. Once hot, add in garlic and sauté until fragrant, about 1 minute.
Add in onion and sauté until soft, about 5 minutes. Add in can of tomatoes and let simmer for about 2 minutes.
Stir in noodles. Add salt and pepper to taste. Garnish with parmesan cheese and enjoy hot.

Edit by Jody Smith

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