Noodles & Company continues on its R&D journey to offer healthier pasta options with today’s launch of LEANguini.
The new product has 56% fewer net carbs, 30% fewer total carbs and 44% higher protein than traditional linguini noodles.
LEANguini was developed over the course of nearly two years by the Noodles’ culinary team to offer guests a pasta that delivers the same flavor, texture and qualities as fresh wheat noodles but with fewer carbs and calories.
Noodles & Company has been actively exploring low-carb pasta alternatives, starting with the national rollout of zucchini noodles in 2018, followed by cauliflower noodles in 2019 and cauliflower gnocchi early in 2021.
“Menu innovation is extremely important to Noodles & Company. When adding new better-for-you options to our menu, we use only the freshest ingredients to deliver food that is not only better for you but robust in flavor,” Nick Graff, executive chef and VP of culinary at the fast-casual chain, said in a statement. “Our guests took so well to Zoodles and Cauliflower Noodles, creating a health-forward noodle that has the same taste and texture as a traditional noodle was the clear next challenge.”
Noodles is testing the new linguini in three dishes. LEANguini Parmesan combines the noodles with roasted zucchini, Roma tomatoes and spinach in a lemon parmesan sauce; LEANguini Fresca tosses them with balsamic vinaigrette, olive oil, roasted garlic, tomato and red onion; and LEANguini Shrimp Scampi features the pasta with shrimp in light scampi sauce, roasted zucchini and Roma tomatoes topped with parmesan, parsley and lemon.
Guests can also substitute the lower-carb noodles in any menu item.
LEANguini is being tested in select restaurants in Colorado, Illinois and Ohio.
To encourage trial, Noodles created the January Healthy Options Challenge for rewards members. Throughout the month, guests who opt for a noodles swap of LEANguini at the test locations (or choose Zoodles or Caulifloodles at any unit) will receive double points on their order.
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