The barilla protein plus spaghetti nutrition label lists 190 calories, 10 g protein, 38 g carbs, and 5 g fiber per 2 oz (56 g) dry serving.
If you want pasta that lands more protein without losing classic texture, Barilla’s Protein+ spaghetti fits the bill. This guide walks you through the label line by line, so you can scan the facts, pick a portion, and pair sauces with confidence.
Barilla Protein Plus Spaghetti Nutrition Label: Full Breakdown
Brands style the name as “Protein+,” but searchers often type “protein plus,” so you might see both. The figures below reflect the standard label serving: 2 oz (56 g) dry pasta.
| Nutrient (Per 56 g Dry) | Amount | %DV |
|---|---|---|
| Calories | 190 kcal | — |
| Total Fat | 1 g | 1% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 38 g | 14% |
| Dietary Fiber | 5 g | 18% |
| Total Sugars | 2 g | 4% |
| Added Sugars | 0 g | 0% |
| Protein | 10 g | 20% |
| Potassium | 261 mg | 6% |
| Calcium | 16 mg | 1% |
Protein+ spaghetti gets its blend from golden wheat with lentil, chickpea, and pea protein, delivering a sturdier chew than many legume-only pastas. Barilla states 17 g protein per 3.5 oz (100 g) dry, which lines up with the label math above. You can double-check the product specifics on the Barilla Protein+ Spaghetti page.
Nutrition Facts Close To The Label
Here’s how those numbers play out in daily eating. The %DV column tells you how a serving contributes to your day. The FDA says 5% DV is low and 20% DV is high for a nutrient. That quick rule helps you spot where this pasta adds more or less to your day; see the FDA %DV guide.
Calories And Macros
A 2 oz dry portion gives 190 calories with most energy from starch (38 g carbs). Protein lands at 10 g per label serving, higher than classic semolina spaghetti. Fat sits at 1 g with no saturated or trans fat listed.
Fiber And Satiety
Five grams of fiber in one label serving helps meals feel more filling. That’s handy if you’re building balanced plates and want a pasta that supports that plan without a drastic recipe change.
Sodium, Sugars, And Additives
The label shows 0 mg sodium and 0 g added sugars. That gives you room to season pasta water and sauce without starting from a salty base. Total sugars are listed at 2 g, which come naturally from grains and legumes.
Barilla Protein Plus Spaghetti Nutrition Facts – What To Know
This section collects the details shoppers ask about most. Use it as a quick reference while cooking or logging meals.
Serving Size: Dry Vs Cooked
The label serving is 56 g dry. Cooked weight varies with time and water absorption, so the grams on your plate will rise. To keep portions steady, weigh the dry pasta, not the cooked pile. If you’re measuring with cups, note that cooked spaghetti usually packs in 1 to 1½ cups per 2 oz dry, based on how tightly you twirl and the cook time.
Protein+ Blend And Taste
The blend uses wheat plus lentils, chickpeas, and peas. That mix keeps the familiar bite. Sauces cling well, especially tomato, meat sauces, and pesto. If you tried legume-only spirals that turn mushy, this strand holds better in typical boiling ranges.
How %DV Helps Fast Decisions
Scan %DV for quick choices. Protein at 20% DV marks a strong addition in a base food. Fiber at 18% DV helps round out plates that lean low on vegetables. With 0% DV for sodium and saturated fat, the pasta brings flexibility for sauce and cheese without stacking those numbers upfront.
Ingredient Notes And Allergens
Protein+ spaghetti contains wheat and is not gluten free. The plant-protein sources trace back to lentils, chickpeas, and peas. If you cook for guests, flag legume sensitivities even if they’re uncommon, and check the box for the current ingredient panel.
Label Math: Per 100 g Dry (Calculated From The Serving)
Some shoppers compare foods by 100 g. Using the label serving as the base, here’s the math scaled to 100 g dry. Values are rounded to keep the table readable.
| Nutrient (Per 100 g Dry) | Amount | How It’s Derived |
|---|---|---|
| Calories | 340 kcal | 190 × 100/56 |
| Protein | 17.9 g | 10 × 100/56 |
| Total Carbohydrate | 67.9 g | 38 × 100/56 |
| Dietary Fiber | 8.9 g | 5 × 100/56 |
| Total Sugars | 3.6 g | 2 × 100/56 |
| Total Fat | 1.8 g | 1 × 100/56 |
| Potassium | 466 mg | 261 × 100/56 |
| Calcium | 28.6 mg | 16 × 100/56 |
| Sodium | 0 mg | Label value |
How To Read This Label Fast
When You Want More Protein
Build the plate so the pasta isn’t the only source. Add chicken, tuna, shrimp, or a bean-heavy sauce to raise the protein count into the mid-20s per meal.
When You Want More Fiber
Pair a hearty vegetable sauce or toss in greens and mushrooms. You’ll raise the fiber tally while keeping the texture you came for.
Sauce Pairing Tips
Tomato sauce with olive oil keeps fat modest while lifting flavor. Meat sauce adds protein and iron. Pesto adds fat; portion the spoonfuls if you track calories.
Storage, Cooking, And Portion Control
Storage
Keep boxes in a cool, dry shelf. After opening, fold or clip the inner bag to limit air and moisture. Cooked leftovers store well in the fridge for 3–4 days in a sealed container.
Cooking Time
The box lists 7–9 minutes. Start tasting at 7 minutes and pull when the texture suits your dish. Rinse only for cold salads; for hot plates, keep the surface starch so sauces cling.
Portioning Tricks
Weigh dry strands for accuracy. Two ounces dry per person is the standard label serving for spaghetti. Active folks or athletes often go higher based on energy needs.
Who This Pasta Suits
Busy home cooks who want a straight swap for classic spaghetti will like the texture and neutral taste. The noodle plays nicely with red, white, and oil-based sauces, so you can keep favorite recipes and still raise the protein count per plate.
Label Nuances That Matter
Dry Weight Versus Cooked Weight
Nutrition facts tie to the dry weight. Boiling swells the pasta with water, so one cooked cup will not mirror the dry grams listed on the panel. If you track intake, weigh the dry strands first. That habit keeps entries in sync across brands and shapes.
Salted Water And Sodium
The label shows 0 mg sodium because it reflects the product alone. Once you add salt to boiling water or toss with a salty sauce or cheese, the meal’s sodium jumps. That shift comes from your recipe, not the dry noodle. Taste your sauce before salting the pot next time; many sauces bring all the salt you need.
Cooking Loss And Stickiness
Overcooking can leak starch into the water and leave strands tacky. Pull the pasta on the early side, then finish in the sauce with a splash of pasta water. You’ll lock in a glossy coat and better texture while keeping the nutrition count tied to the dry portion you weighed.
Ingredient Panel In Plain Language
The base is durum wheat semolina plus plant proteins from lentils, chickpeas, and peas. Expect wheat on the allergen line.
Shopping And Shelf Tips
Check the box date and pick packages without tears or moisture signs. Store in a cool, dry pantry away from heat. Opened boxes keep well for months if you clip the inner bag or use an air-tight canister.
Comparing Protein+ To Regular Spaghetti In Practice
Classic semolina spaghetti without added plant protein usually lands near 7 g protein and 2–3 g fiber per 2 oz dry. Protein+ raises both figures while keeping taste familiar. That swap makes sense when you want more protein in the base and don’t want to change recipes much. If you already add a hearty meat sauce or seafood, either box can work; Protein+ just starts you higher.
Meal Ideas By Goal
High-Protein Dinner
Toss one label serving with a skillet of turkey bolognese. Finish with grated Parmesan and chopped parsley. You’ll stack protein while keeping saturated fat in check.
High-Fiber Bowl
Sauté onion, carrots, and mushrooms; add chickpeas and marinara; fold in the pasta and a handful of spinach to wilt. The fiber tally climbs fast with a satisfying texture.
Bottom Line
The barilla protein plus spaghetti nutrition label is easy to scan: 190 calories, 10 g protein, and 5 g fiber per 2 oz dry serving with 0 mg sodium. It’s a handy pantry pick when you want familiar taste with extra protein and fiber compared with classic semolina.