I don't see the point of buying that green spinach spaghetti in the store if you can't even taste the spinach in the pasta. It costs half a dollar more and doesn't improve the taste one iota. Is it purely for looks? They might as well use green food coloring. I think if you could actually get a burst of spinach (or tomato in red pasta, sweet potato in yellow etc) flavor, it would make such a great product.