This pasta is made with about 50% less net carbs and contains over 100% more protein. It is made using soy flour, soy protein and semolina. There is no durum in this pasta. Great for those on a low-carb diet without sacrificing any of the taste or texture of our traditional plain pasta. Also great for athletes and others who will appreciate the higher concentration of protein. It takes a little longer to cook than traditional pasta – 14 minutes for linguine.
- Spinach Garlic Pasta Luce Linguine with Heirloom & Yellow Tomatoes
- Spinach Garlic Pasta Luce Linguine with Broccoli Rabe, Roasted Red Peppers, and Confit Garlic
- To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 14 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Wheat Starch, Soy Protein, Wheat Gluten, Water, Soy Flour, Spinach, Egg Whites, Modified Cellulose, Natural Garlic Flavor, Xanthan Gum, Spices for Coloring.
Contains: Eggs, Soy, Wheat.