Protein per 2-ounce serving: 15 grams
Cybele’s Free to Eat rotini was the only green-lentil pasta I found after an exhaustive search at local stores.
The brand mixes the star legume with veggies, and I went with the cauliflower and parsnip combination because it seemed like the most neutral, and therefore, the fairest to test.
When raw, the pasta felt denser and had grainy spots where you could see particles of the different vegetables. But it actually cooked up into smooth, sweet, and subtle noodles.
After cooking, the drained pasta looked mushy and limp, but the box warned that it would seem soft. I just had to rinse it in warm water and let it cool a bit for it to firm up.
Thanks to the parsnip and cauliflower, the earthy, lentil flavor was mild from the first bite to the last.
On the whole, it was neutral and delicious, and the texture was ideal for al-dente fans like me. It had a fantastic “real” pasta texture with a longer chew.
It was also awesome with sauce, even though it didn’t capture as much of it in its folds as other cuts.
