| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 11g | 3g | 10g |
| sugars | fibre | protein | salt |
| 3g | 4g | 6g | 0.58g |
When I first stumbled upon this Hearts of Palm Pasta recipe, it felt like discovering a hidden treasure within the lush forests of my Colorado home. Picture it: a dish that’s as refreshing as a mountain spring and as nourishing as a hearty campfire meal. The ingredients are simple, the process straightforward, yet the result is a symphony of flavors that belies its humble origins.
A Nutritional Powerhouse
One of the reasons I love this recipe so much is its incredible versatility and the health benefits it offers. Hearts of palm, the star of the dish, is low in calories but packed with essential nutrients like potassium, vitamin C, and dietary fiber. It’s an excellent substitute for traditional pasta, making this dish a go-to for those looking to cut down on carbs without sacrificing flavor.
The addition of cherry tomatoes, fresh basil, and garlic not only boosts the flavor profile but also brings in antioxidants and anti-inflammatory properties. The extra virgin olive oil ties everything together with its heart-healthy fats and rich taste. If you’re someone who keeps an eye on nutrition like my partner Gordon does, you’ll appreciate this dish even more.
Simple Yet Sophisticated
What makes this Hearts of Palm Pasta stand out is its balance of simplicity and sophistication. It’s reminiscent of classic Mediterranean dishes, such as Spaghetti Aglio e Olio or Pasta al Limone, but it also has a unique character all its own. Lemon zest and juice brighten up the dish, while grated Parmesan adds a creamy richness.
Pair this dish with a light, crisp white wine, or serve it alongside grilled chicken or fish for a complete meal. Its versatility makes it an excellent addition to any dinner table, whether you’re cooking for a quiet evening at home or entertaining friends.
For those chilly nights in the mountains or even a breezy evening by the coast, this Hearts of Palm Pasta offers a comforting, nourishing meal that keeps you coming back for more. It’s a dish I find myself making time and again, not just for its taste but for the warmth and comfort it brings—elements that are truly the heart of any great recipe.
What You’ll Need
- 18 oz hearts of palm pasta (3 cans)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
Method
Step One
Drain and rinse the hearts of palm pasta thoroughly. Set aside to let any excess water drain off.
Step Two
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not burnt.
Step Three
Add the halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Step Four
Add the drained hearts of palm pasta to the skillet. Toss to combine and cook for about 5 minutes, allowing the pasta to heat through and absorb the flavors.
Step Five
Add the chopped fresh basil, salt, black pepper, and lemon zest and juice to the skillet. Toss everything together until evenly mixed.
Step Six
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta. Give it a final toss to ensure the cheese is well distributed.
Step Seven
Serve immediately, garnished with extra basil leaves if desired. Enjoy your Hearts of Palm Pasta!
