Keto Hearts of Palm Pasta with Garlic and Olive Oil
A wonderfully simple symphony of toasted garlic, sharp and spicy red pepper flakes, rich and fruity olive oil coating twirly strands of pasta, spaghetti aglio e olio—or spaghetti with garlic and oil—is a quick and easy dinner that most every eater at your table can love.
Scatter some freshly grated parmigiano reggiano atop the mound of oil-slicked noodles for a nutty, salty bite the kids will adore. Add some pan-seared chicken, shrimp, or clams for additional texture and protein. Toss with baby spinach or kale to get your greens.
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This simple preparation can be made into a keto pasta if you use the right ingredients. Our version of keto pasta with garlic and olive oil is also Primal/paleo, Whole30-friendly, and gluten-free, as the “pasta” part of the dish is actually made from hearts of palm. This ingenious noodle substitute provides a soft, noodle-like texture with a mild flavor that absorbs whatever sauce or aromatics you toss it with.
Soaking the heart of palm linguine in unsweetened almond milk or other milk alternative, then draining thoroughly, is the key to giving the noodles a neutral flavor that allows the garlic, red pepper, and extra virgin olive oil accents to shine. Our keto pasta contains no dairy; we topped it with chopped parsley for color and a bit of extra flavor.
