Palmini linguine is one of my favorite pasta alternative made purely from hearts of palm. It is low in carb (only 4 grams per serving and 2 grams net carbs) and low in calories (20 calories per serving). For me personally, the noodles taste incredible and much better than other pasta alternatives. The cooking instructions suggest to soak the palmini in milk for 30 minutes before cooking. I recommend draining and soaking them in nut milk overnight. If you don’t have time to soak overnight then soak for a few hours before you plan on cooking them. This will neutralize the acidity from the vegetable and you won’t be able to taste the heart of palm.
Palmini Pasta with Zucchini and Prawns
- 1 14oz. can palmini linguine
- 2 cups coconut milk
- 1-2 tbsp extra-virgin olive oil
- 1/2 red onion, chopped
- 5 baby zucchini, sliced in circles
- 2 garlic cloves, minced
- 8 large shrimps
- 2 cups tomato sauce
- 1/4 cup coconut milk
- 1 tbsp fresh basil, chopped
- 1/4 tsp chili flakes
- Salt & pepper to taste
- STEP 1. Drain and soak the palmini linguine in nut milk for at least an hour prior cooking. If you have extra time soak for longer or overnight. This will neutralize the acidity and it won’t taste like a vegetable. Drain and rinse palmini before ready to cook.
- STEP 2. Heat a large skillet over medium heat and add the olive oil, onion and zucchini. Sauté for 3-4 minutes, until browned. Add the garlic and shrimp and sauté for another minute.
- STEP 3. Add the linguine, tomato sauce and coconut milk. Stir and add in the spices. Increase the heat to a high to reduce the sauce. Simmer for 10 minutes and serve.
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