Palmini’s Linguine made from hearts of palm has become one of the more recognizable names in the low-carb pasta space, thanks in part to a Shark Tank appearance. But beyond the pitch, what is this product actually like to use? I spent time with a three-pack to see how it performs in everyday cooking, where it fits, and where it falls short.
First, the basics: each 12-ounce pouch contains hearts of palm cut into linguine-like strands. The product is marketed as low-carb (4g net carbs), low-calorie (20 calories per serving), keto-friendly, gluten-free, vegan, and non-GMO. Those numbers are accurate, and they explain the appeal for anyone watching carbohydrate intake or following a gluten-free diet. The ingredient list is short—hearts of palm, water, and citric acid—which is refreshing in a category often filled with binders and additives.
In practice, Palmini is not a boil-and-serve pasta. The noodles come packed in liquid and have a distinct, slightly tangy smell when you open the pouch. The recommended preparation involves rinsing them well, then either heating them briefly in a skillet or microwaving. I found that a quick rinse and a few minutes in a hot pan with a little oil helped mellow the flavor and improve texture. Unlike wheat pasta, these strands don’t absorb sauce in the same way; they stay firm and slightly crunchy, even after cooking. That firmness is a defining characteristic—some will appreciate the bite, while others may find it too al dente or even a bit woody.
Where Palmini shines is in dishes where a crunchy, noodle-like element works: stir-fries, cold pasta salads, or as a base for a hearty sauce that can cling to the strands. It’s less successful in recipes that rely on the pasta to absorb liquid or provide a soft, comforting texture, like baked casseroles or creamy mac and cheese. The flavor is mild but distinctly vegetal—not fishy, as some reviews claim, but certainly not neutral. Rinsing and pairing with strong sauces (think garlic, tomato, or pesto) helps mask any lingering tartness.
One limitation worth noting: the texture can vary from pouch to pouch. Some strands were tender, while others were noticeably fibrous. This inconsistency is likely inherent to the natural hearts of palm, but it does affect the eating experience. Also, while the product is low in calories and carbs, it’s not a protein source; relying on it as a main course without adding protein will leave you hungry. It’s best used as a vehicle for other ingredients rather than a standalone dish.
Compared to other low-carb pasta alternatives, Palmini occupies a specific niche. Zucchini noodles (zoodles) are softer and more watery, often requiring salting and draining to avoid a soggy plate. Shirataki noodles (konjac) are gelatinous and notoriously difficult to get used to, though they are even lower in carbs. Palmini lands somewhere in between: firmer than zoodles, less rubbery than shirataki, but with its own textural quirks. For those who prioritize a firm, crunchy bite and can tolerate the vegetal flavor, it’s a viable option. For anyone expecting a true pasta substitute, it may disappoint.
Who is this for? It’s clearly aimed at people following keto, low-carb, or gluten-free diets who miss pasta and are willing to adapt their expectations. It’s also useful for anyone looking to increase vegetable intake in a familiar format. However, it’s not suitable for those who dislike hearts of palm’s natural flavor, anyone seeking a soft, wheat-like texture, or families with young children who might balk at the appearance and crunch. And while it’s convenient as a pantry staple, the need to rinse and cook it separately adds an extra step compared to opening a jar of sauce.
In summary, Palmini Linguine is a functional, niche product that delivers on its nutritional promises but comes with trade-offs in texture and flavor. It’s not a one-to-one replacement for traditional pasta, but for the right eater and the right recipe, it can be a useful tool. I’d recommend trying a single pack before committing to a multi-pack, as the experience is polarizing.