I just tried the thin spaghetti with a light tomato sauce and thought it was excellent. It has twice the fiber and less fat than regular pasta.
A multi-grain product, it's far cry from the whole wheat pasta I tried years ago. That stuff was vile, with a gritty texture that broke apart between plate and mouth.
Now, what do I do with the 12 lbs of pasta I bought at Costco last week? :-)
We tried it in a pasta salad (it was either penne or rotini, but I can't recall which shape), served cold and didn't like it for that - mainly the slightly different texture. But, it seemed like it would be great served hot with a tomato-based sauce.
