A restaurant sized plate of "spaghetti"

19wilson88

This may not be up everyone's alley, but it's about the best way I know to eat a giant plate of pasta. Note: this recipe calls for oat konjac noodles, which are a special type of shiritaki noodles. I bough them online at konjacfoods.com. This isn't a sales pitch, but they are made entirely of fiber (12 grams per serving--half a day's worth!), and are otherwise calorie free. My calorie calculations for this recipe include 48 from the noodles, but as I said, that's all fiber.

Ingredients:

-1/4 medium onion, diced [17 kcal]
-2 tsp chopped garlic [8 kcal]
-1/3 bag chopped kale (approx 3 cups raw) [45 kcal]
-1/2 cup sliced mushrooms [8 kcal]
-1/5 package Trader Joe's high protein super firm tofu [130 kcal]
-1 Tbsp balsamic vinegar [10 kcal]
-1/2 cup Trader Joe's organic spaghetti sauce with mushrooms [45 kcal]
-1 8.8 oz package oat konjac spaghetti noodles [48 kcal]
-1 Tbsp grated parmesan romano cheese [20 kcal]
-Salt
-Pepper
-Italian herb blend (basil, marjoram, thyme, oregano, etc)

Drain and rinse noodles in hot water. Heat in large sautee pan until water has evaporated. Set aside on paper towel lined plate. Sautee onion, garlic, mushroom, kale and tofu in pan with oil spray until onion has softened and kale has wilted. Add salt, pepper and Italian herbs to taste. Add noodles back to pan. Add balsamic vinegar and spaghetti sauce. Warm through. Plate and garnish with parmesan cheese.

Total calories: 331
Carbohydrates: 37g
Fat: 10g
Protein: 21g
Fiber: 17g
Sodium: 468mg

Feel free to change up the protein (chicken/beef/veggie burger) and add/subtract veggies! It's very filling and hits the spot when you're craving Italian food.