Palmini Linguini
by Lindsay Rosenblatt
This pasta favorite is reimagined with Palmini, a low carb alternative made from Hearts of Palm. If you want more of a garlic taste, add more garlic powder. If you want more of a cheesy taste, add more nutritional yeast.
Reset/ Gluten free/ Vegan/ Vegetarian/ Dairy free
Elimination level: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 1-2
Ingredients:
- 1 can Palmini Linguine
- 1 cup cherry tomatoes, whole
- 1 cup basil
- 4 tbsp. olive oil
- 2 tbsp. nutritional yeast
- 1/4 cup pine nuts, toasted
- 2 tbsp. garlic powder
- ½ lemon
- salt & pepper to taste
Preparation:
Toast pine nuts in advance and set aside. Rinse Palmini and drain well in a colander to remove all water. Place Palmini in a large pan over medium heat with half the olive oil. Add tomatoes and basil. Drizzle remaining olive oil, garlic powder, a squeeze of lemon, salt and pepper. Stir and cook for about 6-8 minutes until tomatoes are blistered. With a spatula, smush tomatoes against the side of the pan so the juices are released. Add in nutritional yeast. Stir and mix together well.
Plate the pasta add toasted pine nuts.
Dr. Nancy Rahnama, MD, ABOM, ABIM, is a medical doctor board certified by both the American Board of Obesity Medicine and the American Board of Internal Medicine. Her specialty is Clinical Nutrition, that is, the use of nutrition by a medical doctor to diagnose and treat disease. Dr. Rahnama has helped thousands of people achieve their goals of weight loss, gut health, improved mood and sleep, and managing chronic disease. In addition to her private practice in Beverly Hills, she is also the co-founder and Director of Nutrition for Dr Nancy MD.
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