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Palmini Alfredo


Today there are so many different good-for-you pasta options, from chickpea to buckwheat to quinoa — but who would have imagined you could even make pasta out of…vegetables?! This pasta alternative is a great low-glycemic, high-fiber way to fill out a menu that already includes starchy options. Thank you to my daughter Tehila, who developed this winning recipe in her own kitchen!


Prepare the Palmini Alfredo

1. Strain and rinse the hearts of palm pasta. (If you prefer a softer pasta, follow package instructions for boiling; if you like your pasta al dente, like I do, use it raw.) Set aside.
2. In a small saucepan over medium heat, melt butter. Add milk; stir to combine.
3. Add strained pasta, goat cheese, and spices; stir until cheese is melted. Sift in arrowroot starch while mixing to avoid clumping; stir until somewhat thickened.

Prepare the Salmon

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Arrange salmon on a baking sheet. Drizzle with lemon juice and season gently with spices to taste. Bake uncovered for 15–20 minutes, until desired doneness is reached.

To Serve

1. Dish out the pasta onto a plate. Place salmon on top, either as whole slices or flakes. Garnish with fresh chopped parsley for color.


Styling and Photography by Sara Goldstein