Lemon Garlic Hearts of Palm Pasta
Al dente hearts of palm linguine tossed in lemony garlic butter with parmesan and parsley — a low-carb pasta that keeps its bite.
Nutrition per serving
1 cup- Net carbs
- 5.3g
- Calories
- 195kcal
- Protein
- 7.8g
- Fat
- 15g
- Total carbs
- 9.2 g
- Fiber
- 3.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp scampi: A pound of seared garlicky shrimp tossed through the lemon butter turns this into a scampi dinner for four.
- Before the garlic, sear the shrimp in the olive oil over medium-high heat for 1–2 minutes per side, until pink and just opaque. Set them aside.
- Lower the heat, add the butter, garlic and pepper flakes and carry on, returning the shrimp with the lemon juice at the end.
Pesto: Basil pesto replaces the lemon butter for a herby, nutty sauce that is just as good cold the next day.
- Warm the garlic and pepper flakes in the olive oil only and toss the noodles in it to heat through.
- Take the pan off the heat and stir in the pesto, lemon juice and half the parmesan.
Dairy-free aglio e olio: Garlic, chili and good olive oil instead of butter and parmesan — the classic aglio e olio, naturally dairy-free.
- Use olive oil in place of the butter and leave out the parmesan.
- Toss the noodles with the lemon juice and a splash of water so the garlicky oil clings, and finish with plenty of parsley and a little more salt.
- Also add
-
½ cup Parmesanleave out
Estimated cost $13.70 for 4 servings ($3.42 each) · how we estimate
Instructions
-
Drain the noodles and rinse them well under cold water. For the mildest flavor, simmer them in a pot of water for 5 minutes (or soak for 30 minutes), then drain and pat dry — this tames the briny tang from the can.
-
Heat the butter and oil in a large skillet over medium-low heat. Add the garlic and pepper flakes and cook 2–3 minutes, stirring, until the garlic is soft and just turning golden.
-
Add the noodles and lemon zest, raise the heat to medium and toss for 3–4 minutes, until heated through.
-
Take the pan off the heat. Add the lemon juice and half the parmesan and toss until the butter and cheese form a glossy coating; add a splash of water if it looks dry.
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Season with salt and pepper, then top with the remaining parmesan and the parsley.
Tips for success
-
Unlike zoodles, hearts of palm noodles don't release water or go limp, so they're forgiving to cook and reheat well — ideal for meal prep. - Keep the garlic over gentle heat: you want soft, sweet slices, not brown and bitter chips.
- Add sautéed shrimp for a scampi-style meal (see shrimp scampi), or toss with basil pesto instead of the lemon butter.
Nice to have, not needed
- Freshly grated parmesan melts into a glossier sauce than the pre-grated kind — either works.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a skillet with a little butter for 2–3 minutes, or eat cold as a pasta salad.
Prep tip: These noodles keep their bite in the fridge, so they pack well for lunches.
Refrigerate up to 4 days; reheat in a skillet with a little butter.
Variations
3 variations, each with its own ingredients and macrosShrimp scampi
ProteinA pound of seared garlicky shrimp tossed through the lemon butter turns this into a scampi dinner for four.
- + 1 lb large shrimp
5.3 g net · 291 kcal · 31 g protein · 16 g fat · ≈$5.92 per serving (same net carbs as the original)
Pesto
FlavorBasil pesto replaces the lemon butter for a herby, nutty sauce that is just as good cold the next day.
- butter → basil pesto
6.2 g net · 210 kcal · 8.8 g protein · 16 g fat · ≈$3.89 per serving (+0.9 g net carbs vs the original)
Dairy-free aglio e olio
DietGarlic, chili and good olive oil instead of butter and parmesan — the classic aglio e olio, naturally dairy-free.
- butter → extra-virgin olive oil
- no Parmesan
4.9 g net · 169 kcal · 4.1 g protein · 14 g fat · ≈$3.17 per serving (−0.4 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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