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It’s important to drain and rinse the noodles well before you add sauce and eat them. Palmini comes fresh, packed in either a can or a pouch, but is shelf stable. It’s made from hearts of palm, a vegetable harvested from the inner core of certain palm trees that is naturally low in carbohydrates and calories, making a good alternative to pasta for those looking to lower their carbohydrate intake. If you are looking for low-carbohydrate pasta option with a unique flavor, try Palmini Low Carb Linguine. Key Specs: Serving Size: 3 ounces (85 grams) | Calories per Serving: 310 | Fiber per Serving: 9 grams | Protein per Serving: 21 grams | Non-GMO: Yes | USDA Organic: Yes | Certified Gluten-Free: Yes Tolerant Organic also offers other shapes including rotini and elbows and different legume varieties such as red lentil and chickpea. It also serves as a good base for pasta salads mixed with your favorite vegetables. Additionally, one serving contains 30% of your daily intake of iron, an essential mineral that can be hard to get adequate amounts of on a plant-based diet.īecause of the high protein and fiber content, this pasta can be a complete, filling meal by simply adding your favorite sauce for flavor and a healthy fat like olive oil.

Lentils are rich in protein and fiber with each 3-ounce serving of this pasta containing with 21 grams of protein and 9 grams of fiber. Tolerant Organic Green Lentil Pasta tops our list, made with just organic green lentil flour, and is USDA organic and certified gluten-free. When choosing our top list, our culinary dietitian, who also has experience counseling clients with celiac disease, considered certifications (including certified gluten-free), taste, texture, availability, and price. When choosing a pasta, look for a base ingredient that meets your dietary needs and has a shape and texture to complement the type of sauce you plan to pair with it. Plus, the 2020 Dietary Guidelines recommend eating pulses, aka chickpeas, beans, and lentils, at least 1-3 times per week." Natalie Rizzo, MS, RD, founder of Greenletes, a site dedicated to plant-based nutrition for athletes, says to VeryWell, "I’m a big believer in promoting a plant-based diet, and gluten-free pastas that are made with beans or legumes help people get more pulses in their diet. However, blends with rice and corn tend to yield a more similar flavor and texture to regular pasta. Each has their own nutritional profile, but typically those made with a legume base are higher in protein and fiber. They are made with a variety of bases including rice, quinoa, corn, cassava flour, and legumes like chickpeas, peas and lentils. If you have celiac disease, a wheat allergy, or are simply looking for alternatives to traditional pasta, there are many gluten-free pastas on the market.