If you're looking for low-carb pasta alternatives, hearts of palm pasta is an excellent option.
Ready in about 20 minutes, it's closer in flavor and texture to wheat pasta than many alternatives.
I regularly make several pasta alternatives for my family. Our favorites are zucchini noodles, spaghetti squash noodles, shirataki noodles, and shirataki sesame noodles.
While all those recipes are delicious, hearts of palm pasta is especially good. When cooked according to the method outlined here, it is closer to the experience of eating authentic spaghetti than the other options.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Hearts of Palm pasta: I get it at Trader Joe's:
Olive oil: I prefer using extra-virgin olive oil in this recipe.
Garlic: I slice it into thin slices.
To season: Kosher salt, black pepper, and dried oregano.
To finish the dish: Grated parmesan, red pepper flakes, and chopped parsley.
Variations
- You can use butter instead of olive oil. If you do, use 3 tablespoons of butter and 1 tablespoon of oil to help prevent the butter from burning.
- Ghee is another good substitute for olive oil. I love the nutty flavor it adds to the dish.
- Sometimes, I use dried thyme instead of oregano. I like both options.
- Make this a complete meal by stirring in 1-2 cups of shredded cooked chicken immediately after adding the pasta to the skillet.
- Add ½ cup of small cherry tomatoes. This makes the finished dish aesthetically pleasing.
- Top the pasta with chopped basil leaves instead of parsley. I love the flavor basil adds!
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Peel the garlic cloves and slice them thinly. Brown them in olive oil, taking care not to burn them.
Add the noodles, salt, pepper, and oregano as soon as the garlic is golden. Cook, stirring, over medium heat for about 5 minutes.
Remove the noodles to a plate. Top them with parmesan, red pepper flakes, and chopped parsley.
Serve immediately.
Expert Tip
Cook the garlic until golden brown, then add the noodles. Garlic tends to go from golden to burnt pretty fast, so be vigilant.
I usually get it right, but today, I added the noodles when the garlic was too pale. Once you add the pasta, the garlic has less contact with the pan, so it stops browning.
The solution: I removed it, browned it in a separate skillet, and added it back to the noodles. So if this happens to you, you'll know what to do!
Recipe FAQs
They are a vegetable that comes from the core or "heart" of young palm trees. They have a cylindrical shape. You can buy them whole in a can, chop them, and add them to salads.
I tried eating them straight out of the can and liked them. They have a soft, creamy texture and a savory, tangy flavor. This is what they look like straight out of the can:
This pasta is literally made from hearts of palm, so if you eat it straight out of the bag, that's what it tastes like. However, since its flavor is mild, when you cook it with other ingredients, it takes on the flavors of those ingredients. That's why it's so great as a pasta alternative.
Not exactly. It's a similar experience, especially the flavor and the experience of eating noodles. However, the texture is different than that of real pasta. It's a little chewy.
You could, but garlic slices are better in this recipe. If you opt for minced garlic, mince the garlic yourself - don't use the stuff that comes in a jar. It's not as good, and the difference will be noticeable in this recipe.
I think it's better than zucchini noodles! This pasta is firmer and sturdier and more closely resembles real noodles.
Serving Suggestions
This pasta makes an excellent side dish. Alternatively, as mentioned above, you can add shredded cooked chicken to turn it into a main course.
When I serve it as a side dish, I often arrange it on a plate and top it with slices of grilled chicken breast, grilled skirt steak, or pork medallions. A cucumber tomato salad or a simple arugula salad rounds out the meal.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Reheat them gently in the microwave at 50% power.
More Pasta Recipes
Recipe Card
Hearts of Palm Pasta
Ingredients
- ¼ cup olive oil extra-virgin
- 4 garlic cloves thinly sliced
- 1 (9 ounce) package hearts of palm pasta I use the Trader Joe's pasta
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ cup parmesan dry-grated
- ¼ teaspoon red pepper flakes
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large 12-inch skillet over medium heat. Add the garlic slices. Cook, stirring often, until golden, about 4 minutes.
- Add the pasta, salt, pepper, and oregano.
- Cook, stirring often, until the pasta is heated through, for about 5 minutes.
- Remove to a plate. Sprinkle with parmesan, red pepper flakes, and parsley.
- Serve immediately.
Video
Notes
- When cooking the garlic, cook until it's golden brown, then add the noodles. Garlic tends to go from golden to burnt pretty fast, so be vigilant.
- I don't recommend using jarred minced garlic instead of fresh sliced garlic in this recipe.Â
- You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Reheat them gently in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Susan Secord
Did you precook the noodles or did you add them straight out of the bag?
Vered DeLeeuw
Hi Susan,
I added them straight out of the bag.