Food & Nutrition

ZeroPoint™ Cheat Sheet: Pasta & Noodles

All your top questions about pasta and noodles, answered

While “zero” usually means “nothing,” at WW, ZeroPoint™ foods are everything! If pasta and noodles are your ZeroPoint foods and you’ve got some questions, you’re in the right place.


Which types of pasta and noodles are included in this category?

  • Black bean pasta
  • Chickpea pasta
  • Lentil pasta
  • Lupin pasta
  • Pea pasta
  • Shirataki/Konjac noodles
  • 100% Whole-grain pasta (all forms/shapes, including grains like wheat, spelt, rye, and others)

Are all brands of chickpea pasta, for example, a ZeroPoint food?


No. You should scan different brands of pasta to see which ones count as a ZeroPoint food. Some alternative pastas contain small amounts of pointed ingredients such as corn flour, all-purpose flour, or potato flour. Those pasta brands will contain points.

What if I want to make my own pasta?


You can make fresh ZeroPoint pasta using whole wheat flour, eggs, and salt. Please note that whole wheat flour only counts as a ZeroPoint ingredient in homemade whole wheat pasta, and not other recipes made with whole wheat flour such as cake and bread.

Why aren’t hearts of palm noodles on this list?


Because pasta made solely from non-starchy vegetables is a ZeroPoint food for everyone, regardless of your personalized ZeroPoint food list. That includes noodles made from hearts of palm, spiralized veggies such as zucchini, butternut squash, and carrot, and spaghetti squash strands. Enjoy them for ZeroPoints and add 1 Point to your Budget for each cup of them you eat!

What are some tasty ways to use up leftover plain pasta?


Stir extra cooked pasta into soup, chili, or stew, swap it for rice in a grain bowl, stir some into scrambled eggs, or use it as the base of a savory casserole.

Any ways to enjoy pasta as a snack?


Sure! Give these savory whole wheat spaghetti “donuts” a try. Or enjoy some air-fried pasta “chips” dunked into warmed tomato sauce.

Any other pasta-related tips?


Scoop out a bit of your pasta cooking water and set it aside before you drain your pasta.The water is lightly seasoned and starchy, super helpful for thinning out sauces in order to coat your pasta more thoroughly.

Leslie Fink, MS, RD, has worked on WW’s editorial team for more than 21 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.


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