Instead of white pasta, try...
Shirataki noodles. This Japanese wonder is made from a plant root, and, amazingly, has no calories. New York City chef Jesse Schenker, who cooks at the restaurant Recette and recently lost 60 pounds, says he often prepares them for lunch or dinner. The noodles are packed in water, and while you can boil them just as you would regular pasta, Schenker likes to skip that step, and instead rinse and dry them, then turn them into a crispy pancake. He tops the dish—which closely resembles the pan-fried noodle dishes you find in Szechuan restaurants—with seared shrimp, roasted broccoli, chopped tomatoes and basil.