義大利麵 - 菠菜

The spinach powder actually tints the water green while boiling, which my kids thought was fun. Texture stays firm enough for cold pasta salad the next day, no mush. I've switched to this for our weekly pasta night.

I was skeptical the extra egg whites would make a difference, but this pasta holds up way better than regular dried stuff when I toss it with a heavy sauce. The iron and B vitamins are a nice bonus I didn't expect from something that tastes this good.

The spinach powder gives this pasta a lovely green hue and a subtle earthy taste that works perfectly with a light olive oil and garlic sauce. Cooks up firm and holds its shape nicely, too.