I can eat anything I want.  

I chose not to eat pasta because it has little nutritional value, no protein and helped me get to 344 lbs in the first place.

*Hot Damn* what she said!  What she said!  This is exactly right!  I second and third and fourth this.

Yes but it should probably be a rare event.

My centre wants us to incorporate some carbs and one of the ones that they recommend is a 1/4 cup of whole grain pasta with a protein.  I have had some occasionally, but it doesn't taste the same, and I don't crave it like I use to (I could devour a large bowl before)  The things I do crave now are so different from what I craved pre WLS.

So does mine; it's even included in several of their sample meals.

One really cool thing that I am finding at almost 2 weeks since my surgery is that I can afford food that I could not before such as expensive seafood. I have been eating salmon, catfish, Scallops, shrimp ect. These used to be a treat when a portion for me was like 3/4 Lb.(along with like 3/4 lb of pasta in one meal. Now with 2-3 oz. being more than ample I am able to afford the delicious seafood and really do not miss the pasta at all. I definitly am enjoying eating many things that I never though I would. I had 2 oz of Turkey Breast grilled on my George Forman Grill yesterday with a little mustard and It was really good. My tastes and food appreciation really have evolved dramatically in a very positive way.

you're eating "real" foods at less than 2 weeks out? I was told clear liquids for 2 weeks then for 2 more weeks only soups and such and the 5th week I could add "Soft foods" .... 

Meal plans vary greatly from surgeon to surgeon.  It sounds like yours was rather cautious.  Soft seafood at the two-week mark is quick but not unheard of.

Yes my surgeon is definitely a bit unique. He had me on clear liquids only for the first 8 day and then had me start Solid food. I asked him about soft pureed etc. and he said that in his experience (he has been performing RNY's since the mid 1990's) he has found that strictures of the pouch was causing problems for many patients put on pureed and soft foods after clear liquids and found this problem virtually non-existent for patients who went directly to solids with the provision that they chew food to the necessary consistency. As seen time after time surgeons vary greatly and the science involved is relatively new and thus evolving as well. Each case is different and each surgeon as well as their experiences have led to uniqueness in treatment and recommendations. I believe that is why it is so important to research your surgeon so that you build a trust that will help aleve future concerns. I am lucky to have total trust in my surgeon.

I've seen many surgeons do this for just the same reasons.