BROOMFIELD, COLO. – Restaurant chain Noodles & Company is testing Leanguini, a noodle the company says has 56% fewer net carbohydrates, 30% fewer total carbohydrates and 44% higher protein than wheat noodles in Colorado, Illinois and Ohio. The test includes the noodles in three menu items and as a substitution choice in any dish. The new menu items featuring the noodle are Leanguini lemon Parmesan, Leanguini fresca and Leanguini shrimp scampi.
Ingredients used in the noodle’s formulation include Health Sense flour, whole egg, vital wheat gluten, durum flour and salt. The new noodle follows the company’s past introduction of Zoodles, zucchini-based noodle strips, and cauliflower-based noodles.