I use Barilla Plus every so often when I want to make a pasta meal healthier. It lies between regular and whole wheat in terms of taste and consistency (with regular pasta having the best taste/consistency). It uses a blend of flour including normal semolina flour and flour from some grains/legumes. In terms of nutrition, I am not 100% certain about how it spikes blood sugar compared to regular or whole wheat pasta, but I imagine it being closer to the whole wheat side of the spectrum. Based on the improved consistency, taste, and protein content offered over whole wheat, I often choose this kind of pasta over whole wheat when making health-conscious meals.