When I'm feeling the need for pasta, but want to keep it low carb, I turn to zucchini. I've tried those Tofu Shirataki Noodles & I am not a fan of them, at all. To me they have a funny smell & really odd texture/taste, not to mention the cost.
But, I have found that zucchini, when peeled into thin strips using a veggie peeler & then microwaved, will give me a 'noodle' that will satisfy my pasta craving. I've tried using both a veggie peeler & a mandolin slicer; I like using a veggie peeler much better. It takes a little longer, but I can create a better 'fettuccine' ribbon that way. That being said, I do prefer the mandolin slicer for making zucchini 'lasagna noodles' for my low carb Veggie Lasagna.
I love it when craving & inspiration collide & create something really tasty and healthy! Add a little chicken or maybe Trader Joe's Sun Dried Tomato Chicken Sausages & it just keeps getting better. No guilt with these meals, at all. :)