Pasta is always a favorite for Jeanette Chen of Jeanette’s Healthy Cooking, but too much of a good thing could pack on the pounds! Jeanette decided to swap out pasta with gluten-free, low-carb tofu shirataki noodles. Visually, these shirataki noodles look just like spaghetti, although their texture is a bit crunchy. One serving has just 10 calories and 3 grams carbs. You may also sub in Soba Noodles for Shirataki.
Low Carb Pasta with Asparagus Pancetta and Pine Nuts
2 teaspoons extra virgin olive oil
2 ounces diced uncured antibiotic-free pancetta
1 bunch asparagus, trimmed, cut into 1½” diagonal pieces
3 garlic cloves, minced
4 ounces tofu shirataki noodles, rinsed and drained
salt and freshly ground pepper, to taste
fresh grated Parmigiano-Reggiano cheese
1 tablespoon toasted pine nuts
fresh lemon wedge
Place olive oil and pancetta in saute pan and cook until pancetta crisps up; use slotted spoon to remove pancetta to a bowl; reserve.
Add asparagus and garlic to same pan and saute until asparagus is crisp and a little tender, about 3 minutes. Add shirataki noodles and toss until heated through. Season with salt and freshly ground pepper. Transfer to serving bowls. Sprinkle with cheese, pine nuts and reserved crispy pancetta. Squeeze lemon wedge over pasta. Serve.