If you’re sensitive to gluten or can’t tolerate it at all, finding a gluten-free pasta you enjoy can feel like winning the food lottery. Good thing there are so many to try. Generally, dried pastas made from chickpeas, lentils or black beans are high in protein and fiber. Quinoa is a good choice, too, as it’s high in protein, fiber and iron, and doesn’t get mushy when cooked. Read labels carefully, though, as products labeled “quinoa pasta” (or black bean or lentil, etc.) often contain small amounts of the nutrient-rich ingredient and large amounts of starchy ingredients such as rice, corn, and millet flour.