Barilla Plus Multigrain Pasta, Spaghetti

Barilla Plus Multigrain Spaghetti sits on the dry pasta aisle alongside other Barilla varieties, whole-grain and protein-enriched pastas, and near gluten-free and alternative-flour options. You’ll spot it on a familiar cardboard box with bright brand logos and a “Plus” callout that nudges shoppers toward a perceived healthier choice. It’s designed for weeknight family dinners, meal-prep Sundays, and packed-lunch rotations where shoppers want a quick base that feels more substantial than plain semolina spaghetti. The product positions itself as a modern, accessible health-forward option from a mainstream Italian heritage brand — aimed at time-pressed parents and active adults who want a familiar comfort food with extra protein and whole-grain credentials. The front label leans into a health halo: “multigrain,” visible lentil/pea/chickpea imagery, and nutrient messaging (protein and added vitamins/minerals), but it is not organic and carries no child-focused mascots — it’s marketed more toward pragmatic nutrition than novelty. In plain terms, this spaghetti is made by blending milled flours (durum, lentil, chickpea) with added pea protein and fortifying vitamins, so it’s more processed than straight durum semolina but still a pantry staple. Sensory-wise it cooks to a firm, slightly nutty al dente bite with a denser mouthfeel than 100% semolina pasta; the box contains long strands in a standard inner bag and invites the familiar ritual of boiling, draining, saucing and serving family-style. Nutrition highlights are modest: about 190 calories per serving and roughly 2 g sugars, offering a comforting, protein-forward twist on a classic spaghetti experience.