Linguine with Broccoli, Tomatoes, and Hearts of Palm

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We LOVE pasta in our house, but I always feel guilty after eating all of those carbohydrates. I really liked this dish because it was bulked up with some tasty, nutritious veggies, and it also encouraged my (sometimes discriminatory) toddler to eat them up. We’re trying to eat a more vegan diet in my house, and this dish really hit the spot!

Note: I apologize for the less-than-stellar photo here. This one in the picture was leftover the next day, and while it was equally delicious, the veggies clearly aren’t fresh from the stove.

Linguine with Broccoli, Tomatoes, and Hearts of Palm

Serves 4

12.5 oz linguine
7 or 8 garlic cloves, minced (I like my garlic heavy. If this is too much for you, feel free to reduce the amount to your liking)
10 oz grape tomatoes, halved
3 tablespoons olive oil
14 oz hearts of palm, roughly chopped
1 head broccoli, chopped into bite sized pieces, rough stems removed
juice from 1 lemon
tablespoon or two of starchy cooking water from the pasta
salt and pepper to taste
fresh basil for garnish

Cook your linguine per the packaging instructions, and add your broccoli during the last 2 minutes of cooking (test for tenderness). Drain and set aside.

Heat your oil in a large skillet over medium/low heat. Add your tomatoes, palm, and garlic. Cook for 2 minutes, just until the garlic is fragrant, then add your lemon juice. Add your cooking water one tablespoon at a time, until it reaches your desired thickness. Taste for seasoning, and salt and pepper to taste. Toss with your pasta, and garnish with basil.

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