WHY WE THINK IT’S HEALTHY:

It’s a sneaky way to add a vegetable to an otherwise carb-heavy meal. It’s green and, thus, healthy.

WHY IT’S NOT:

The amount of freeze-dried spinach that is added to the noodles is enough to make it green, but that’s about it. There isn’t enough to provide any nutritional benefits compared to regular pasta. Your decision to eat refined, whole wheat, green, red, long, short or bow-tie noodles won’t have much of an effect anyway. It’s the way you prepare it that matters.
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Pasta is 100% carbs, yet it doesn’t cause a spike in blood glucose levels like other wheat products. That’s because the ungelatinized starch granules are entrapped in a sponge-like network of protein (gluten) molecules in the pasta dough. That means that carbs are released more slowly into your blood stream, a property that is beneficial when you’re concerned about your blood sugar.
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But if you cook pasta for too long, the carbs become more digestible and its capacity to raise blood glucose levels increases. To keep it low, boil it until it’s “al dente” — slightly firm and chewy. And watch out for portion sizes and the type of sauce you use — factors that can significantly add on calories.
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One real health concern, however, is the gluten content. As evidence emerges linking gluten with a range of chronic health conditions, many have eschewed pasta altogether. If you’re concerned about gluten but relied on green pasta for your spinach dose, adult up and go eat real spinach.