Barilla Legume Red Lentil Penne

Barilla Legume Red Lentil Penne is a red-hued, shelf-stable boxed pasta that you’ll most often find in the pasta aisle alongside other gluten-free and alternative pastas, or in a dedicated natural foods/legume section near canned beans and boxed chickpea or lentil pastas. It reads like a simple pantry staple: one ingredient — red lentil flour — and a clear callout to gluten-free and non-GMO certification on a familiar Barilla-style package. This product suits weeknight dinners, meal-prep Sundays, and lunches for people packing quick, protein-forward meals; it also appeals to shoppers building grocery carts for a health-focused reset or anyone avoiding wheat. Barilla positions this line as a mainstream, accessible gateway to plant-forward eating — bridging traditional Italian pasta culture with modern flexitarian and gluten-free trends. The branding leans on wholesomeness and convenience rather than gimmicks: clean label claims (“no gums or additives,” “certified gluten free,” “non-GMO”) and the single-ingredient statement create a strong health halo without organic certification or child-centric graphics. In plain terms, the pasta is made from milled red lentils formed into penne — processed from whole legumes into flour and shaped, but not filled with emulsifiers or flavors. Sensory notes: a slightly earthy, nutty red-lentil taste, a tender yet slightly grainier bite than durum wheat pasta, and reliable al dente texture when boiled 8–10 minutes. Packaged in a sturdy box, its ritual is everyday: boil salted water, add pasta, drain and dress with sauces, toss into salads, or use as a protein-rich base for quick weeknight sautés.