Montebello Organic Pasta Spaghetti Description
Montebello is an Italian classic...a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. The semolina is then carefully ground and combined with pure mountain spring water to produce a fine dough, which is extruded through bronze dies to create a rough texture. Instead of flash drying, the artisans of Montebello dry their prized pasta slowly. These old world practices produce a delicious, small batch pasta with a uniquely porous texture that cooks to al dente every time and holds sauces beautifully.
Enjoy Montebello knowing that it is the finest pasta available. Buon Appetito!
Pasta Made with Dedication to the Land and Wildlife
Since 1388, the fields around the beautiful Montebello Monastery in Marche, Italy have been farmed without the use of synthetic agricultural chemicals. Over the centuries, natural cycles of crop rotation have nurtured an environment for healthy soils, beneficial insects and abundant wildlife. Montebello's founder Gino Girolomoni restored this historic monastery and pioneered Italy's Organic movement in the 1970's. Today, all our power comes from renewable sources, 20% of which is self-produced from wind and from photovoltaic sources. We are proud that the Region of Marche certifies our land as a Natural Preserve.
"The Earth is our mother, a mother that nourishes you and you have to take care of her."
Gino Girolomoni, Founder, Monastero di Montebello
Directions
Cooking Montebello Pasta
-
Use enough water, at least 4 quarts per pound of pasta.
-
Add salt after the water boils, 1½ tablespoons per pound of pasta.
-
Stir the pasta as soon as it's in the pot, to prevent clumping.
-
Taste your pasta to see if it's done - it's the only reliable test.
-
Drain the pasta immediately in a waiting colander - there's no need to rinse.
-
Sauce, serve and enjoy!
Cooking Time: 8 minutes, test at 7 minutes.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz (56 g) Dry (1/8 Package)
Servings per Container: 8
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Fat Calories | 10 | |
|
| Total Fat | 1 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 44 g | 15% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 1 g | |
|
| Protein | 7 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
Other Ingredients: Organic durum wheat semolina.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Vegan Spaghetti & "Meatballs"
If meatless Monday dinner for the whole family is a struggle, look no further. This classic comfort dish satisfies picky eaters and palates of all ages, and it includes a vegan meatball recipe worth bookmarking. The “meatballs” are seasoned with familiar Italian flavors and get their toothsome texture from chickpeas, quinoa, pecans and breadcrumbs. Simmer them in a made-from-scratch sauce, add organic spaghetti, and you’re sure to have full bellies and big smiles!
Vegan Spaghetti & Meatballs
- 1 12 oz. package organic spaghetti (prepared)
- 1 Tbsp. extra virgin olive oil
Vegan Meatballs
- 1 15 oz. can chickpeas (drained and rinsed)
- 1 cup quinoa (cooked)
- 1/2 cup pecans (chopped)
- 1/2 cup vegan breadcrumbs
- 1/4 cup nutritional yeast
- 1/2 onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp. dried parsley
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt and black pepper
Sauce
- 2 cups organic tomato sauce
- 1 Tbsp. extra virgin olive oil
- 1/4 cup vegetable stock
- 3 garlic cloves (minced)
- 1 tsp. salt and black pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
Vegan Meatballs
- In medium skillet, heat one Tbsp. extra virgin olive oil over medium heat.
- Add onions and garlic cloves and sauté 2-3 minutes until fragrant and translucent. Set aside skillet for later. (Note: Leave leftover pieces of garlic or onion for sauce preparation.)
- In food processor, pulse cooked quinoa, pecans and sautéed onions and garlic for about one minute. Add chickpeas, nutritional yeast, olive oil, oregano, basil, red pepper flakes, smoked paprika, dried parsley, black pepper, sea salt and bread crumbs. Process until mixture is thick.
- Using an ice cream scoop or spoon, shape mixture into balls. Refine ball shapes by hand.
- Reheat skillet over medium-high heat, and add additional olive oil if needed. Arrange meatballs on pan and sear until golden on all sides. Remove each meatball and set aside.
Sauce
- In medium 10-inch skillet over medium-high heat, add 1 Tbsp. olive oil. Add garlic cloves and sauté until fragrant, about 1-2 minutes.
- Add tomato sauce, veggie stock, salt, black pepper, oregano, paprika, garlic powder, parsley and basil, stirring until combined. Bring to boil and reduce heat to low, adding in meatballs and allowing them to simmer in the sauce for 4-5 minutes until tender.
- Add spaghetti to serving bowl or plate, and top with meatballs and sauce.
Grab these ingredients and more at Vitacost.com.
