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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!
1 (12-oz./340-g.) package hearts of palm pasta (I prefer Palmini Angel Hair Pasta)
2 teaspoons butter
3 tablespoons milk
3 ounces (85 grams) goat cheese
1/4 teaspoon Tuscanini Sea Salt
1/4 teaspoon Pereg Black Pepper
1/4 teaspoon Pereg Garlic Powder
1 teaspoon arrowroot starch or starch of choice
fresh chopped parsley, for garnish
2 salmon fillets
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
salt, to taste
pepper, to taste
garlic, to taste
Gefen Dill Weed or other dried dill, to taste
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.
In a small saucepan over medium heat, melt butter. Add milk; stir to combine.
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.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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.
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
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The sauce was great. But I discovered I don’t like hearts of palm spaghetti 🙂
real good