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Saturday, January 21, 2006 

Papadini High Protein Lentil Pasta

Lentil Pasta--admittedly strange sounding, but with 13 grams of protein (I'm a powerlifter, so I'm always trying to find healthy, low fat sources of protein), 5 grams of fiber, and only 1 gram of fat, it was definitely on my "have to try list." After boiling it up, I wasn't quite sure what kind of sauce to add--I opted for tossing it with Bella Cucina's Walnut Sage Pesto (a gourmet treat in its own right), and, after one bite, I was immediately hooked. This pasta has a firm bite, a delightfully nutty flavor, and a "chewy" texture that I simply LOVED! I have since tried the pasta with traditional red sauce, clam sauce, and a variety of other toppings--and I have yet to be disappointed. I highly recommend this pasta both as an extremely healthy food (it's also a great source of iron and folic acid), and as a knock-out taste sensation. One word of advice--make more than one box--the 7 oz goes quicker than you'd expect.

Manufacturer says: Papadini, the lentil bean pasta, is a revolutionary new source of nutrition, so unique that it has been awarded a U.S. patent. This delicious high protein lentil flour pasta is made from beans, providing significant amounts of protein, complex carbohydrates, and soluble fiber (and of course, protein from beans contains no cholesterol or saturated fat.) Provides 13 grams of protein per serving. You'll find that Papadini pasta has the same al dente texture and mild nutty flavor as semolina pasta.

He says: I love the pasta--it's delicious.

3 Year Old says: (No comments--just joyful humming and eating)

6 Year Old says: Good. I like it.

Try it now: Papadini Lentil Pasta

Pasta is my definition of carbs, so why is there protein in my carbs? I figured I had to at least give it a try, as for the past month I’ve been trying to increase my protein intake to help recover from my 20 hours per week of training. So last night I cooked up a box of this pasta (which I consider to be a single serving size).

Now I cook pasta in one of two ways: First, with tomato sauce (boring, but gets the job done). Second, and my favorite, is with sautéed onions, olive oil, soy sauce, and a little bit of spice. It sounds horrific to everyone who has never tried it, but anyone who’s gotten up the courage to try it hasn’t been disappointed. For this test, I went with option #2, as it doesn’t mask the flavor of the pasta as much as tomato sauce.

By the numbers
1 box = 1 serving for me
665 calories
33g carbs
45.5g protein (wow)

Do I like it the taste?
I should have gone with the tomato sauce, as it would have covered up the flavor of the pasta a bit more. It wasn’t bad, but it wasn’t all that good either.

Do I like what’s in it?
Definitely. It was nice to not have to stress about supplementing my pasta with some sort of protein, which usually ends up being chicken or a protein shake. There are only so many different ways to make my vanilla-flavored protein shake.

Good for training?

Good for recovery?
Yes, though you actually need to supplement with a bit more carbs to get to the magic 4 to 1 ratio of carbs to protein for optimal recovery. A slice of bread or two would probably do the trick.
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