Many whole-wheat pastas taste too strong of have a weird mouth feel. Montebello Whole Wheat Spaghetti, is so much better tasting and it works with all kinds of toppings.
Good pasta is often described as toothsome. What does this really mean? That it sticks to your teeth? No, it means the pasta is voluptuous, luscious, and pleasing to the taste. Montebello’s Whole What pasta is all of this.
Montebello’s wheat is grown on a small family farm and they make their pasta with handmade extruding dies which give it it’s wonderful rough, porous texture so it cooks evenly and takes nicely any sauce you put on it. Instead of drying their pasta quickly in an oven, Montebello uses traditional drying rooms to slowly dry their pasta.
Whole grain pasta is so much better for us than the nutritionally bereft refined pasta. Not only do you get all the nutrition whole grains offer but you also get soluble and insoluble fiber. Insoluble fiber promotes bowel movements and helps remove toxins and bacterial by-products. Soluble fiber slows absorption of sugars, carbohydrates and fats. It can also lower bad cholesterol and control blood sugar.
The germ in whole wheat is a nutritional gem. It’s a good source of folate and vitamin E, along with high levels of thiamine, manganese, selenium, vitamin B6 and potassium. It’s also one of the few sources of plant-derived omega-3s.
We recommend eating 5 to 7 servings of whole grains every day. This may sound like a lot, but keep in mind serving sizes are not the giant portions you get at many restaurants. A real serving of pasta is half a cup.
In a half-cup serving of Montebello’s Whole Wheat Spaghetti you get a fantastic 5 grams of fiber and 7 grams of protein. Try it with one of our favorite pasta sauces for an easy weeknight meal.