As many of you have seen on The Dr. Oz Show, I admitted that I still want to feel like I can “Eat Big!” I do truly love a bowl of 100% whole wheat pasta. However, at times, 1 serving sometimes doesn't quite do the trick for my taste buds! One of my local area health food stores carries tofu noodles called shirataki. They conveniently come in linguine, angel hair and traditional spaghetti style. They are sold in the refrigerated section and come in a package floating in water. They are truly the perfect addition to any light summer meal when you are craving some pasta! Instead of sitting in your stomach like a bag of sand, they are light as air and the entire package only contains 20 calories!
Substituting lower calorie options and bulking up on veggies and lean proteins is a great way to fill up without adding unnecessary calories. That’s why in the fall/winter months I love to eat a great big bowl of spaghetti squash. In the summer, you will find me noshing on a giant bowl of my favorite tofu noodles. Their unique texture may take some getting used to for some of you, but I was in love at first bite! They are made by blending the root of konnyaku. Who? What? Konnyaku is a part of the yam family and they blend that ingredient with tofu and presto – you have noodles!
Now, here is a recipe full of yummy summer veggies using these noodles. Enjoy!
Summer Bounty Veggies with Shirataki Noodles
1 package of shirataki noodles
2 green onions (chopped)
2 green zucchini (cut into matchsticks)
2 summer squash (cut into matchsticks)
Handful of cherry tomatoes (halved)
2 cloves of fresh garlic
4 basil leaves (rolled/then sliced into slivers
1 tsp cold pressed extra-virgin olive oil
Sea salt, cracked pepper, and Pecorino-Romano cheese (to taste)
In a skillet, sauté with olive oil the onions, garlic, basil, squash and zucchini on medium heat. While those are cooking, half the tomatoes and grate a small amount of cheese. Set aside. In a colander, drain and rinse shirataki noodles thoroughly. Hint: They taste better if they are rinsed well! When veggies are nearly at completion, add in the noodles and tomatoes and toss around to get warm.
Eat immediately – top with sea salt, cracked pepper and grated cheese, if desired. This dish also goes well with a side of grilled chicken, shrimp, tilapia or beans, if you want a little added protein. If not, just enjoy the beautiful colors and flavors of the veggies! Yummy!