If you’ve been missing pasta you’ll love this spicy, creamy Cheesecake Factory DaVinci Pasta copycat — and it’s low-carb. This recipe makes one huge serving but add a couple of ounces of grilled chicken breast and it will easily serve two for dinner.
Lowcarb-ology has been offline for five days, in case you wondered why it has been so long since I posted. Beginning in the first part of April I migrated both blogs from a smaller (cheaper) hosting account to a bigger (OMG how will I afford this) hosting account. The whole fiasco went on for weeks and both blogs were up and down. Sadly, this one was mostly down.
That is over! The blog has a new look and over the next several weeks it will have some new things… besides recipes, I mean. So, I hope you’ll enjoy the new Lowcarb-ology — let me know if there are things you’d like to see added to the blog since we’re changing things up as it is.
I have massively failed at low-carbing during this time. I am so angry at myself because I am not normally an emotional eater but during this stress I have done just that. Then while the blog was down last week I was making wedding cake which means that all of that nervous energy went into licking spoons. My doctor told me that my medication was messed up so my metabolism is super low and we have a family vacation at the beach in a couple of months. I had wanted to lose weight and firm up and here I have wasted a month. I tell you this because sometimes I think that we writers come across as having all our ducks in a row and these perfect lifestyles where everything falls into place.
Nothing could be further from the truth, at least for me. I struggle to stay on low-carb sometimes, many times. I fall off, I get back on, and I cry when the scales tell me the wrong numbers. The point isn’t that I am whining — the point is this. As long as I keep getting back on track I will achieve my health goals.
And if I can do that, you can do that.
Pasta is one of my big addictions but this recipe for low carb Cheesecake Factory’s DaVinci Pasta, and others like it, help me get past those tough spots. Give this a try and see if it doesn’t become one of your favorites.
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I find that making dishes like this are best done in my cast iron pan. There is less sticking and it gives a wonderful caramelization to the cabbage “noodles”. This is the size that I have and I’ve found that it’s just right for most anything.
Lodge Cast-Iron Skillet, 12-Inch
Low Carb Copycat Cheesecake Factory DaVinci Pasta
- 2 slices bacon chopped
- 3 ounces cabbage sliced into 1/4 inch wide strips
- 1/4 cup tomatoes diced
- 1 tablespoon heavy cream
- 1 tablespoon cream cheese
- 1 tablespoon Madeira wine red
- 1/4 cup fresh basil chopped
- 2 tablespoons oregano fresh and chopped - preferably spicy oregeno
- crushed red pepper Pinch
- garlic powder Pinch
- onion powder Pinch
- 1 tablespoon Parmesan grated
- Saute bacon in a heavy saucepan until crisp.
- Add cabbage to the pan and saute until it is tender.
- Add the diced tomatoes, cream, cream cheese, and Madeira.
- Simmer, stirring constantly until the cabbage is coated with sauce and the sauce is creamy and blended.
- Stir in the basil, oregano, crushed red pepper, garlic, and onion.
- Put the mixture on a plate and sprinkle with Parmesan.
If you like Low Carb Copycat Cheesecake Factory DaVinci Pasta you may also like…
Low Carb Bolognese Sauce (great on zoodles, spaghetti squash, and cabbage noodles)
Creamy Garlic Lemon Chicken Noodle Bake Beauty and the Foodie
Lemony Mascarpone Mac ‘N Cheese All Day I Dream About Food