After 6 months on Weight Watchers (how that’s going is another post), I’m forever on the prowl for new eats with low points. That’s how I found Pasta Zero by nasoya®.
(Can I hear MorganLF gagging all the way from New Jersey?)
OK, the only resemblance Pasta Zero has to actual spaghetti is its shape. If you bite into it expecting Italian, it probably will gag you.
The noodles are made from potato starch, konjac flour (??), and chickpea flour, and they reek of rotting fish when you first open the package.
But you can eat the WHOLE 8-oz. package (totally doable, even though it claims to be 2 servings) for only 1 WW point. (One cup of naked cooked spaghetti is 5 — even whole-grain.)
Last week I prepared PZ. The smell comes from the liquid you have to drain and rinse from the noodles. The noodles themselves seem odorless.
First, I sautéed lots of onions and mushrooms in Pam, then threw in the noodles to dry them out and heat them. They’re already cooked.
Since I was in the mood for Italian, I threw in ½ cup of Ragu Tomato & Basil sauce (yes, I’m that lazy) and topped it with crumbled goat cheese.
This hefty plate of food was only 4 points.
The noodles are soft, but so firm, they’re hard to break with your teeth.
This was the first time I’ve ever had goat cheese, and I’m trying to figure out the big foodie attraction. It’s like a pricier, flat-tasting feta that refuses to melt.
Although the recipe on the package is “Spaghetti with Marinara Sauce,” Pasta Zero seems Asian. Next time I’m going to try teriyaki or oyster-flavored sauce with smoked oysters.
In researching this post, I found similar noodles online called Miracle Noodles.
A woman reviewed shirataki noodles for Slate and couldn’t stomach them.
But a guy at Natural News loves them.
I think it’s all about expectations, and my years of watching Anthony Bourdain slurp noodles have served me well. I approached Pasta Zero prepared to suspend disbelief. If you can get past the smell, they have unlimited potential for deliciousness.