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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened, it can last up to 2 years in a cool, dry place. Once opened, it is best used within 1 year if stored in an airtight container.
It offers slightly more iron, Vitamin A, and Vitamin K due to the spinach content, though the macronutrient profile is very similar to regular semolina pasta.
There is no need to freeze dry pasta. However, you can freeze cooked spinach spaghetti for up to 3 months.
Regular spaghetti, whole wheat spaghetti, or kale-infused pasta are the best alternatives.
Most commercial dry spinach spaghetti is vegan and made from semolina and spinach powder, but always check the label as some 'egg pasta' variants exist.
Look for signs of pantry pests (weevils), discoloration, or a musty smell. If it develops any mold due to moisture, discard it immediately.
It is normal for some of the natural chlorophyll from the spinach to leach into the boiling water, resulting in a slightly paler green color after cooking.
It pairs excellently with light garlic and olive oil (aglio e olio), creamy Alfredo sauces, or pesto to complement the earthy flavor.
dry spinach spaghetti is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 13 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, it is typically made from durum wheat semolina and contains gluten.