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Barilla Chickpea Penne Naturally Gluten Free & Non-GMO Pasta

3.5(6)View All Reviews
8.8 ozUPC: 0007680801127
Purchase Options
Located in AISLE 3
$3.19

Product Details

Barilla Chickpea Pasta is made with one simple ingredient: chickpea flour. The only surprise is how much you can make with it! Our Chickpea Penne Pasta contains 21 grams of protein and 15 grams of fiber into each 3.5-ounce serving, is certified gluten free and non-GMO, and contains no xanthan gum.

  • One simple ingredient: penne made from chickpeas and chickpeas only–no gums or other additives
  • Delicious taste: savor the deliciously distinctive chickpea flavor
  • Protein and fiber: 21g of plant-based protein and 15g of fiber per 3.5oz serving
  • Vegan and gluten-free pasta: Barilla chickpea pasta is a vegan pasta that is Kosher certified and naturally gluten free, with no gums or additives of any kind, and is non-GMO project verified
  • Easy to cook: boil four to six quarts of salted water, add chickpea penne, boil for seven minutes (add one to two extra minutes for more tender pasta), drain with a fine mesh strainer and enjoy with your favorite hot or cold recipe!

Nutritional Information

Gluten Free
Kosher
Non GMO
OptUP® Nutrition Rating
Nutrition Facts
4.5 About servings per container
Serving size3.5 ONZ
Amount per serving
Calories190
% Daily value*
Total Fat3.5g4%
Saturated Fat0.5g3%
Trans Fat0g0%
Cholesterol0mg0%
Sodium0mg0%
Total Carbohydrate34g12%
Dietary Fiber8g29%
Sugar2g0%
Protein12g12%
Calcium29mg2%
Iron3mg15%
Magnesium71mg15%
Potassium622mg15%
Vitamin D0mcg0%
Zinc2mg20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Unspecified

Ingredients
Chickpea Flour.

Allergen Info
Free from Cereals and Their Derivatives.

Disclaimer
Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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  • Reviews

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    3.5(6)
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