You know how much we love our faux pastas, because we always spiralize zucchini's to make zoodles. Well we have discovered a new faux pasta - wait for it!! 50 calories, no carbs, no fat and high in fiber which means it's very filling! Known as Konjac noodles, they are often used in asian cuisine and come from the perennial Konjac plant. There are many uses for it but we just love the noodles. Not that we don't appreciate a well made fresh italian pasta, but our favorite part is definitely the sauce. There are so many different flavors and types to try and our waistline needs a low-cal alternative. The fresh sauces we create, are nutritious, skin friendly and utilize seasonal ingredients.
Summer means a lot of tomatoes and we love using them in various forms. Todays recipe resulted from another trip to the farmer’s market. Enjoy!
3 pints of cherry tomatoes
3 cloves of garlic
1 package of Konjac noodles (available at health food stores or Amazon.com)
Preheat oven to 350 degrees.
Place all three pints of tomatoes in a heavy skillet that can be placed in the oven. Peel three garlic cloves and roughly chop and add to tomatoes. Toss with olive oil and a bit of salt.
Roast tomatoes for 40-45 minutes or until blistered with a bit of color.
Remove from the oven and taking an old fashioned potato masher and mash tomatoes and garlic. Put aside with flame on simmer.
Bring a pot of water to a boil. Add salt to water and place noodles in water. Cook for three minutes (these noodles cook very quickly and will become gummy if overcooked).
Remove noodles from water with tongs and place in saucepan. Take about ½ cup of the water and put into saucepan to loosen tomatoes and make creamier sauce. Cook for no more than one minute - taste and adjust cooking as needed.
Plate noodles. Using a vegetable peeler make strips of parmesan cheese. Use some freshly ground pepper and salt. Add a sprig of basil and serve.