Protein per serving: 10 grams
Unlike the other contenders, Barilla's Protein+ pasta contains gluten in the form of semolina, durum wheat, barley, and spelt flour.
These ingredients purportedly give it a "classic pasta taste," even though it's supplemented with lentils, peas, and chickpeas.
The noodles were cut at irregular intervals, with tight, thick spirals.
The pasta emerged underdone at the seven-minute mark, so I cooked it for one more minute until it was al dente.
The tight coils maintained their shape while doubling in volume, giving the pasta a great texture.
The first bite seemed promising, with a real-pasta flavor, but then it took a turn. After that neutral start, the pea started subtly peeking through and building to an unmistakable flavor for those who've had pea-protein-powder shakes.
Luckily, the flavor got less harsh as the pasta cooled, and with enough sauce, it was mostly undetectable.