Keto “Pasta” with Garlic and Olive Oil
Rated 4.0 stars by 3 users
Category
dinner, lunch
Servings
2
Cook Time
35 minutes
Calories
143
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.
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Ingredients
1 package Palmini Hearts of Palm Linguine
2 cups unsweetened almond milk, or other milk alternative
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2 tablespoons Primal Kitchen Extra Virgin Olive Oil
1 clove garlic, minced
¼ teaspoon sea salt
½ teaspoon crushed red pepper flakes
2 teaspoons Italian parsley, chopped
Directions
Drain Palmini noodles.
For milder flavor, soak in milk alternative for 30 minutes and then drain thoroughly.
Heat olive oil in a large skillet over medium heat.
Add a glove of minced garlic to the oil. Cook for 1 minute.
Add noodles and cook until heated through, about 2 minutes.
Season with salt and red pepper flakes, and top with fresh chopped parsley. Enjoy!
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 143
- Carbs
- 4 grams
- Fat
- 14 grams
- Protein
- 2 grams
Keto-friendly hearts of palm pasta with garlic and olive oil
Traditional spaghetti aglio e olio 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.
