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Tube-shaped pasta, typically made from wheat.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Penne Pasta (70 g) has 248 calories. That works out to 355 calories per 100 g. It contains 50.4 g of carbs, 8.8 g of protein, 1 g of fat and 2.1 g of fiber. Its 21 µg of Selenium covers 38% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 26% DV
Protein
12.5g
· 25% DV
Fat
1.5g
· 2% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 14% · Fat 4%
Vitamins
B1
0.14mg · 12% DV
B5
0.5mg · 10% DV
B3
1.5mg · 9% DV
B6
0.08mg · 5% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
150mg · 21% DV
Magnesium
40mg · 10% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 355 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Pasta may stick when the pot is too small, there is too little water, or it is not stirred during the first minute or two. Cook it in plenty of boiling water and stir early; reserve some cooking water before draining for the sauce.
Start tasting penne near the end of the package cooking time and drain it when it still has a slight firmness in the center. Tossing it with sauce for another minute helps it absorb flavor without becoming overly soft.
For hot pasta dishes, rinsing is usually unnecessary because the surface starch helps sauce cling to the penne. Rinse briefly only when making a cold pasta salad or when you need to stop the cooking quickly.
Its tube shape works especially well with chunky tomato sauces, meat sauces, vegetable sauces, and lighter cheese-based sauces. Finishing the pasta in the sauce helps fill the tubes and gives a more cohesive dish.
Pair penne with a protein source such as chicken, fish, eggs, lentils, or chickpeas, plus plenty of vegetables and an olive-oil-based sauce. This makes the meal more filling and balanced than pasta on its own.
Penne can work before exercise if eaten with enough time to digest and in a portion that feels comfortable. After training, pairing it with a protein-rich food makes it a more balanced recovery meal.
Cool cooked pasta within two hours, store it in an airtight container, and generally use it within 3 to 4 days. Reheat it until steaming hot, and do not keep pasta that has sat at room temperature for a long time.
Yes, cooked penne can be frozen plain or with sauce, although it may become softer after thawing. Cooking it slightly firm and freezing it in meal-sized portions helps preserve its texture.
No single food automatically causes weight gain; overall intake, portion size, and added ingredients matter most. Creamy sauces, large amounts of cheese, and extra oil can add substantially more energy to a pasta dish.
Regular wheat penne contains gluten and is not suitable for people with coeliac disease. Choose certified gluten-free penne when needed, as cross-contact can also be important for medically necessary gluten avoidance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.