Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, divided
  • 1 (14.8 ounce) jar hearts of palm
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 8 ounces linguine noodles
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 1 cup vegetable broth
  • ½ cup fresh parsley, chopped
  • ⅛ teaspoon crushed red pepper flakes
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon nutritional yeast

Instruction

  • Fill a large pot with water and bring to a boil. Add pasta to pot and cook according to package directions. Drain and set aside. 
  • Slice hearts of palm crosswise into ½-inch slices. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add hearts of palm and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for about 3 minutes, until golden brown. Gently flip each slice over. Sprinkle with remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for another 3 minutes until golden brown. Transfer to a plate. 
  • In the same skillet over medium heat, warm remaining 2 tablespoons of oil. Sauté garlic for 2 minutes, then add white wine and simmer for 3 minutes until liquid reduces by half. Add lemon juice and vegetable broth and simmer for 5 more minutes until reduced and glossy. Add cooked pasta, seared hearts of palm, parsley, and crushed red pepper flakes and toss to combine. 
  • In a small bowl, combine panko breadcrumbs and nutritional yeast. Sprinkle over pasta and toss everything to combine. Serve hot.