Have you heard of low carb Palmini? They’re hearts of palm cut into short noodles!
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So. I was perusing Netrition the other day – putting together an order of low carb goodies – and a can of Palmini showed up in the recommendations. Palmini? What is THAT? So here’s what I found out. It is:
- Gluten free
- High fiber
- Low calorie
- Sugar free
- Low carb
- Palmini is made from a natural plant called Hearts of Palm
- Palmini hearts are made up of 90% water
- Already cooked
- Great noodle alternative
- Environmentally stable farming
An 8oz can of Palmini contains 3 servings – but as each serving only has a net carb count of 2g, I decided to “pig out” and enjoy the whole can for my lunch!
Cooking instructions suggest that if you don’t like the taste straight out of the can, you can soak it in (any) milk for 15-30 minutes. But actually I thought it was fine, so I just rinsed them instead.
Rather than coat it in a full-on pasta sauce, I decided to keep things very basic – it actually reminded me of when I cooked my Buttery Shirataki Noodles recipe – butter, black pepper, a few herbs and a little cheese. There’s nowhere for the pasta alternative to hide – so you get to figure out if it is any good!
And I have to say, I was *really* impressed with the Palmini. Despite the natural water content, they didn’t taste watery at all – especially in the way that zucchini noodles can be. The noodles are only 3″ long maximum, so you don’t get the twisty windy aspect like with regular noodles – but the taste was great and the whole dish was very pleasing!
- 8 oz can Palmini linguine drained and rinsed
- 1 tbs butter
- 2 tbs shredded Parmesan
- 4-6 fresh basil leaves torn
- black pepper
Cook the drained and rinsed Palmini in boiling water for 5 minutes.
Drain, and toss with the remaining ingredients.
Serve and enjoy!
6g net carbs per serving (whole recipe)
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