Ziti
All the pasta shapes you know and love... Just, you know, made from chickpeas. We know, we know. Pasta and protein don't typically have a working relationship, but when your favorite comfort foods come packed with protein, there's no reason you can't eat more of them. We re-thought pasta from the ground up, so you won't have to give dinner a second thought.
Chickpeas, Pea Starch, Tapioca, Xanthan Gum
- We recommend tasting the pasta as you get close to the cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
- Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks, and stirring frequently helps to ensure it cooks evenly!
- If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pastas do best when stored alone, and tossed with sauce right before eating.
- For baked ziti, we recommend cooking the pasta for 6 minutes and then layering with sauce and toppings before baking..
Banza VS Average Pasta
1.5X
Protein
3X
Fiber
25%
Fewer Net Carbs
How to cook Banza Ziti
Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).
Step 2
Add Banza, stir, and reduce to a simmer.
Step 3
Cook to desired firmness, stirring frequently, about 7-9 mins (expect foam).
Step 4
Strain and rinse with water.
Step 5
Enjoy with your favorite sauce!
Step 6
For baked ziti, boil the pasta for 6 minutes before baking.
How Banza Pasta Stacks Up
Made from
Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good Stuff
20G of protein. 25% fewer carbs. 100% easy-to-make.
Most importantly…
Delicious
5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.
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