Servings: 4 Prep: 15 min Cook: 5 mins Total: 20 mins
Pasta! Ahhhh … pasta. I don’t know about you, but for me … pasta. PASTA! Pasta was probably one of my personal biggest downfalls. It’s easy to make, it lives in boxes in the cupboard … seemingly forever, it’s filling, comforting and delicious. It seems like the perfect food! Too bad it’s got virtually no nutritional value and almost killed me!
Ahhhhh … pasta.
I can’t be alone in my relationship with pasta. Pasta would trump a sweet treat any day. Internally, it’s all more or less doing the same thing … insulin runs rampant telling my body to save all that glucose for the day that I awake in a land without food. It’s a survival mechanism. Thanks for watching my back, extra glucose!
Mmmmm … pasta.
I’m often asked about pasta. Sure there are “low-carb” pastas on the market, which are tasty, quick and easy, just like the real thing. Unfortunately, they are almost TOO close to the real thing and tend to cause nasty cravings and brain fog. There are also Miracle Noodles and Kelp Noodles, which are both great and absolutely perfect for a low-carb lifestyle, but … they don’t quite carry that same allure. They’re both texturally different, require a bit of extra fanoodling and neither are terribly yum with a European style preparation. I just can’t imagine crunchy seaweed noodles with a meaty Bolognese. *shudder*
These little crepe noodles come about as close as I’ve come to a noodle which pulls from the flavors you give it. They have a wonderful texture (not as slide-y as a good noodle, but still quite nice!). They hold up well on the end of a fork, they can be cut into a variety of shapes and sizes, they’re super low-carb, and are just flat out delicious! Do they hit the same spot as a box of delicious horror? Nope! Not quite, but … SOOOOO close!
Worth the effort. I promise you!
Note: The crepe recipe is a fantastic recipe. For a good year, I’d make a batch or two at the beginning of the week and just use the sheets for wraps, pasta, casseroles and desserts. I can’t stress enough how versatile and awesome these crepes really are.
Crepe Fettuccine with Tomatoes, Fresh Mozzarella and PestoPrint Rate
- 15 each all purpose ricotta crepes
- 2 tbsp olive oil
- 1 lb assorted fresh cherry tomatoes cut into halves and quarters
- 1/2 tsp crushed red chili flakes
- 1/4 cup Pesto alla Genovese
- 1 lb fresh mozzarella removed from water and cubed (or use boconccini)
- 1/4 cup parmesan (reggiano) cheese grated
- 16 leaves fresh basil
- salt and fresh cracked pepper to taste
- Stack the crepes into little stacks of 4 or 5, then roll them into fairly tight little logs. Slice each crepe every 1/2-inch for something approximating a Fettuccine noodle. You could double that for something like a Pappardelle, or go much thinner for a Linguini, or... even an Angel Hair. Once cut, pick the noodles up and "fluff" them, so that they are a nice little pile of noodles. Set aside.
- Place a large sauté pan on the stove, over medium-high heat. Once hot, add the cherry tomatoes and chili flakes with a little bit of salt and pepper. Cook in the oil for about 1 minute.
- Add the pesto and noodles and toss to coat. Cook for about 1 minute.
- Add the fresh mozzarella and toss. Cook just long enough for the cheese to begin melting.
- Divide between 4 plates. Garnish with parmesan cheese and fresh basil. Serve!
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