Ready in about 20 minutes, it’s closer in flavor and texture to wheat pasta than many alternatives. I regularly make several pasta alternatives for my family. Our favorites are zucchini noodles, spaghetti squash noodles, shirataki noodles, and shirataki sesame noodles. While all those recipes are delicious, hearts of palm pasta is especially good. When cooked according to the method outlined here, it is closer to the experience of eating authentic spaghetti than the other options.
Ingredients
Recipe Card
Hearts of Palm pasta: I get it at Trader Joe’s: Olive oil: I prefer using extra-virgin olive oil in this recipe. Garlic: I slice it into thin slices. To season: Kosher salt, black pepper, and dried oregano. To finish the dish: Grated parmesan, red pepper flakes, and chopped parsley. Peel the garlic cloves and slice them thinly. Brown them in olive oil, taking care not to burn them. Add the noodles, salt, pepper, and oregano as soon as the garlic is golden. Cook, stirring, over medium heat for about 5 minutes. Remove the noodles to a plate. Top them with parmesan, red pepper flakes, and chopped parsley. Serve immediately. I usually get it right, but today, I added the noodles when the garlic was too pale. Once you add the pasta, the garlic has less contact with the pan, so it stops browning. The solution: I removed it, browned it in a separate skillet, and added it back to the noodles. So if this happens to you, you’ll know what to do! When I serve it as a side dish, I often arrange it on a plate and top it with slices of grilled chicken breast, grilled skirt steak, or pork medallions. A cucumber tomato salad or a simple arugula salad rounds out the meal.
