One 2-oz dry portion lists 200 calories, 42 g carbs, 3 g fiber, and 4 g protein for this quinoa-based gluten-free pasta.
Small
Standard
Hearty
Plain + Tomato
- 2 oz dry base
- 1/2 cup marinara
- Basil finish
Weeknight
Protein Boost
- 2 oz dry
- 1 cup beans or tuna
- Parmesan dust
30+ g protein
Veggie Bowl
- 2 oz dry
- 2 cups sautéed veg
- Olive oil drizzle
High fiber
Ancient Harvest Pasta With Quinoa: Nutrition Breakdown
This blend uses organic corn, brown rice, and quinoa. The label shows a steady pattern across shapes. A 2-oz dry serving lists 200 calories, 42 g carbohydrate, 3 g fiber, 0 g sugars, 2 g fat, and 4 g protein. Sodium sits at 0 mg. Iron lands near 1 mg. Potassium sits near 160 mg. That steady profile makes planning simple across penne, spaghetti, and rotini.
Cook time and sauce change the experience, not the base numbers. The macros scale with the dry weight you drop in the pot. Sauces add their own calories, sodium, and fat. Build your plate with that in mind and you can keep control without a calculator.
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 200 kcal | — |
| Total Carbohydrate | 42 g | 15% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 0 g | — |
| Protein | 4 g | 8% (vs 50 g DV) |
| Total Fat | 2 g | 3% |
| Sodium | 0 mg | 0% |
| Iron | 1 mg | 6% |
| Potassium | 160 mg | 4% |
What The Grain Mix Means
The mix of corn, rice, and quinoa keeps texture pleasant while staying gluten free. You get a mild taste that plays well with tomato sauces, pesto, or lemon olive oil. The protein count trails wheat pasta, so a tuna can, a cup of beans, or a few eggs can round out the plate.
If you want a reference point for whole cooked quinoa on its own, the USDA-based quinoa profile shows 8 g protein and 5 g fiber per cup cooked. That compares well to the dry pasta label once you add sauce and sides.
Portion Planning That Fits Your Day
Think in dry ounces. One ounce dry is a small side. Two ounces dry lands as a base for a personal bowl. Three ounces dry suits a big appetite or a single-pan dinner with leftovers. Pair with a lean protein and greens and you’ll feel steady for hours.
Cooking Tips That Keep Texture
Use plenty of water and a rolling boil. Salt the pot. Stir a few times so pieces don’t stick. Taste at the box time and pull when the bite stays firm. Reserve half a cup of pasta water before draining. That starchy splash helps sauces cling to the ridges.
Label Clarity Across Shapes And Sizes
The nutrition panel barely shifts between penne, spaghetti, and rotini. 2 oz dry stays the baseline. If you cook for a group, weigh the dry pasta so servings stay even. A small digital scale pays for itself through less waste and steadier results.
Fiber, Protein, And Satiety
Three grams of fiber per label serving sits in a helpful middle zone. Add a legume side and the meal climbs fast. Protein sits at 4 g per serving, so plan an add-in. Cottage cheese stirred into hot pasta melts into a creamy sauce and bumps protein without much fuss.
Micros Worth A Peek
Iron sits near 1 mg per serving, while potassium lands near 160 mg. You won’t hit full Daily Values from the noodles alone, yet the numbers stack once you add spinach, tomatoes, or beans. Keep salt in check if your sauce runs salty.
Smart Comparisons For Context
Against typical wheat pasta, calories per dry ounce stay close. Gluten-free blends tend to be a touch lower in protein and fiber unless fortified. If you want a stronger protein bump, swap in chickpea pasta for part of the pot, or add eggs, tuna, shrimp, or tempeh.
Compare it to a bowl of cooked quinoa. One cup cooked brings about 222 calories, 8 g protein, and 5 g fiber. A 2 oz dry pasta portion with toppings lands in the same range once you plate it with veg and a protein. The best pick depends on the texture and sauce you want that day.
Table Of Practical Portions
Use the grid below to match appetite and training needs. Numbers scale from the label. Add sauce and toppings on top of these figures.
| Dry Weight | Calories | Carbs · Fiber · Protein |
|---|---|---|
| 1 oz (28 g) | ~100 kcal | 21 g · 1.5 g · 2 g |
| 2 oz (55 g) | 200 kcal | 42 g · 3 g · 4 g |
| 3 oz (85 g) | ~300 kcal | 63 g · 4.5 g · 6 g |
How To Build A Balanced Bowl
Start with your dry weight pick from the table. Add a palm of protein. Slide in a cup of veg. Finish with a sauce that fits the day. Olive oil and garlic bring punch with modest sodium. Tomato basil adds lycopene and brightness. Pesto adds flavor fast; go easy if you watch calories.
Reading The Fine Print
Percent Daily Value numbers on labels use a 2,000-calorie model. Protein percent appears only when a product makes a protein claim. The FDA page on Daily Values explains the math and the nutrient list in plain terms.
Cooking Yield And Storage
Expect the dry weight to expand after boiling. Shape and time change the cup measure, so lean on grams or ounces when you care about numbers. Store cooked noodles in a sealed box in the fridge for up to four days. Toss with a spoon of oil so pieces don’t clump.
Allergen And Gluten Notes
The blend uses corn, rice, and quinoa and skips wheat. That works for shoppers who need a gluten-free pantry. Always check the box you buy for plant cross-contact info if you’re sensitive.
Simple Meal Ideas
Weeknight Marinara
Simmer crushed tomatoes with garlic, onion, and a splash of pasta water. Stir in the noodles. Finish with fresh basil and a little grated cheese. Add turkey meatballs if you want a bigger protein hit.
Green Pasta Bowl
Blend spinach, parsley, lemon, walnuts, and olive oil. Thin with hot pasta water. Toss with the noodles and top with seared shrimp or white beans.
Peppers And Chickpeas
Roast peppers, zucchini, and red onion on a sheet pan. Toss with warm pasta, chickpeas, and a spoon of balsamic. Add chili flakes for heat.
Why This Pasta Fits Many Plans
Calories stay steady and easy to scale. Carbs land in a predictable range for training days. Sodium sits at zero before sauce. Fiber climbs once you fold in greens or beans. That makes this box a flexible base for many kitchens.
How We Sourced The Numbers
Calories and macros come from the brand’s label pages for spaghetti, penne, and rotini. The Daily Value figures come from the FDA’s reference list. The cooked quinoa comparison uses the MyFoodData entry built from USDA data. Use your own box for final numbers, since labels can change after a reformulation.