MerrinDonahue.com

In our never-ending quest to eat even healthier than we already do, I’ve decided to be the guinea pig in the family for some new recipes. Today I tried a Hungry Girl recipe that called for Tofu Shirataki noodles. It was her spin on fettuccine alfredo, and I have to say, the sauce was rockin’, and was better than most alfredo sauces you get in any restaurant, plus it took literally one minute to make. The noodles were…..interesting. I’m a texture kind of girl; I’ll try anything, and almost every one of the foods I don’t like has everything to do with texture and not with taste. The best way I can describe these noodles is a calamari texture with absolutely no taste.

I’ve known for a while that I don’t like tofu; again, the texture (both the firm variety and the silky variety) is a HUGE turn-off for me. If I HAD to cut out pasta from my diet, then these noodles would definitely fill the bill. In the meantime, I think I’ll stick with the whole wheat pastas from Ronzoni. But I’ll make sure to use the Hungry Girl sauce recipe (which, by the way, has next to no calories and is super low-fat).