I've put various pasta sauces over cooked zucchini strips for years. This is certainly fine, but I've recently discovered some tricks for making zucchini pasta that's a little closer to actual pasta. The noodles can be more like fettuccine or linguine, depending upon how wide you cut them.
Since the starch in pasta is made up of long strings of glucose, we avoid it when cutting carbs. But think about it: it's not the pasta that tastes good, it's what we put on it. Here are some low-carb alternatives to put the good stuff on.
Have you heard of shirataki noodles? They are a type of Asian noodle that is almost all fiber, and very low in both carbs and calories. I bring you the lowdown on this intriguing alternative to regular pasta.