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Protein Pasta - Penne

Common questions

Is Protein Pasta - Penne healthy?

Protein Pasta - Penne scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This protein pasta is made from semolina and durum flour, which are less processed and retain more nutrients compared to refined flours.

How processed is Protein Pasta - Penne?

Protein Pasta - Penne is NOVA Group 3: Processed Foods.

Which ingredients drive Protein Pasta - Penne's score?

In Scout's ingredient-by-ingredient analysis, Niacin, Riboflavin count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Protein Pasta - Penne

Wegmans
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Wegmans
Category Pasta
Summary

This protein pasta is made from semolina and durum flour, which are less processed and retain more nutrients compared to refined flours. The addition of pea protein isolate and wheat protein isolate enhances its protein content, making it a good source of protein. However, the presence of modified wheat starch and the processing level limit its score, as these factors indicate a higher level of processing compared to whole foods.

Key ingredients 10

Niacin
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Niacin →
Riboflavin
Good

Essential B vitamin — beneficial micronutrient.

See more about Riboflavin →
Semolina
Neutral

Coarsely ground durum wheat commonly used in pasta, providing standard carbohydrates and some plant-based protein.

See more about Semolina →
Durum Flour
Neutral

Milled from hard durum wheat, providing the structural foundation and texture for the pasta.

Pea Protein Isolate
Neutral

A plant-based protein extract used to boost the overall protein content of the pasta.

See more about Pea Protein Isolate →
Modified Wheat Starch
Neutral

Wheat starch that has been chemically or physically altered to improve texture, stability, and cooking performance.

See more about Modified Wheat Starch →
Wheat Protein Isolate
Neutral

Concentrated wheat gluten used to enhance the texture, elasticity, and protein content of the pasta.

See more about Wheat Protein Isolate →
Ferrous Sulfate
Neutral

An iron source commonly used to fortify refined grain products.

See more about Ferrous Sulfate →
Thiamin Mononitrate
Neutral

Vitamin B1 added to enrich the flour and support normal energy metabolism.

See more about Thiamin Mononitrate →
Folic
Neutral

Synthetic form of folate (vitamin B9) added for grain enrichment.

Processing

Group 3 · Processed

Processed Foods

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