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Ingredients
  • 6 ounces spaghetti
  • 2 tablespoons olive oil
  • 1⁄2 cup white cornmeal
  • 1 tablespoon Herbes de Provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
  • 1⁄2 cup chopped thinly sliced prosciutto
  • 1 tablespoon chopped fresh sage
  • 1⁄3 cup dry marsala
  • 1⁄3 cup low sodium chicken broth
  • 1⁄4 cup butter, cut into small pieces
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Nutrients
  • Calories: 1040.1
  • Calories from Fat: 457 g
  • Total Fat: 50.9 g
  • Saturated Fat: 21.8 g
  • Cholesterol: 201.6 mg
  • Sodium: 954.7 mg
  • Total Carbohydrate: 89.7 g
  • Dietary Fiber: 5.4 g
  • Sugars: 2.9 g
  • Protein: 48 g

Veal Scaloppine Saltimbocca

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal…

  • 20/09/2002
(0 / 5)
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Ingredients
  • 1 lb medium pasta shell
  • 1⁄4 cup butter
  • 1 clove garlic, minced
  • 1 lb mushroom, sliced
  • 3⁄4 cup shrimp, shelled and deveined
  • 1⁄2 cup chicken broth
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon fresh ground pepper
  • 1⁄2 cup parmesan cheese
  • 1 tablespoon chopped fresh parsley
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Nutrients
  • Calories: 652.6
  • Calories from Fat: 160 g
  • Total Fat: 17.8 g
  • Saturated Fat: 10 g
  • Cholesterol: 124.4 mg
  • Sodium: 766.3 mg
  • Total Carbohydrate: 90 g
  • Dietary Fiber: 4.9 g
  • Sugars: 4.1 g
  • Protein: 32.9 g

Shells with Mushrooms and Shrimp

This is an easy meal to prepare and it is so good! Use small to medium sized shell pasta for the…

  • 04/06/2002
(0 / 5)
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Ingredients
  • 1 lb penne pasta
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • 2 teaspoons garlic, minced
  • 6 ounces genoa salami, cubed
  • 1⁄2 teaspoon crushed red pepper flakes
  • 2 (14 1/2 ounce) cans diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 1⁄3 cup torn fresh basil leaf
  • 1⁄4 cup freshly grated parmesan cheese
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Nutrients
  • Calories: 732.7
  • Calories from Fat: 228 g
  • Total Fat: 25.4 g
  • Saturated Fat: 7.5 g
  • Cholesterol: 48.9 mg
  • Sodium: 1205.2 mg
  • Total Carbohydrate: 108.5 g
  • Dietary Fiber: 15.6 g
  • Sugars: 11.2 g
  • Protein: 22.2 g

Penne all’Arrabbiata

I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a…

  • 03/06/2002
(0 / 5)
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Ingredients
  • 6 hardboiled egg
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • paprika
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Nutrients
  • Calories: 72.7
  • Calories from Fat: 42 g
  • Total Fat: 4.7 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 164.1 mg
  • Sodium: 176.4 mg
  • Total Carbohydrate: 1.5 g
  • Dietary Fiber: 0 g
  • Sugars: 1.3 g
  • Protein: 5.6 g

Bev’s Deviled Eggs

Another summertime favorite! Bring on the picnics!

  • 09/05/2002
(0 / 5)
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Ingredients
  • 1 1⁄2 lbs ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced (to taste)
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt (or to taste)
  • ground pepper
  • 1 (6 ounce) can tomato paste
  • 2 (16 ounce) cans tomato sauce
  • 1 (28 ounce) can diced tomatoes
  • 8 ounces fresh mushrooms, sliced and sautéed in butter (optional)
  • parmesan cheese, freshly grated (optional)
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Nutrients
  • Calories: 565.1
  • Calories from Fat: 299 g
  • Total Fat: 33.3 g
  • Saturated Fat: 11.1 g
  • Cholesterol: 115.7 mg
  • Sodium: 2241.5 mg
  • Total Carbohydrate: 31.4 g
  • Dietary Fiber: 8.2 g
  • Sugars: 21.3 g
  • Protein: 38.7 g

Bev’s Spaghetti Sauce

This is a recipe I have developed over a number of years. This is the only spaghetti sauce my family will…

  • 24/04/2002
(5 / 5)
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Ingredients
  • 1⁄2 cup dried fava beans
  • 1⁄2 cup dried great northern beans
  • 6 cups water
  • 1 large onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 stalk celery, finely chopped
  • 8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
  • 1⁄2 head bibb lettuce, cut into 1-inch pieces (about 2 cups)
  • parmesan cheese, freshly grated
  • extra virgin olive oil
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Nutrients
  • Calories: 91.5
  • Calories from Fat: 3 g
  • Total Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 24.7 mg
  • Total Carbohydrate: 17.3 g
  • Dietary Fiber: 6.2 g
  • Sugars: 2.8 g
  • Protein: 5.9 g

Country-Style Soup (Minestra di Campagna)

Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable…

  • 31/03/2002
(0 / 5)
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Ingredients
  • 3 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 10 mushrooms, sliced
  • 1 medium onion, sliced
  • 1 (10 ounce) russet potatoes, peeled, cut into 1-inch pieces
  • 3 (14 1/2 ounce) cans vegetable broth
  • 3 cups canned crushed tomatoes, with added puree
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • additional chopped fresh parsley
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Nutrients
  • Calories: 85.7
  • Calories from Fat: 5 g
  • Total Fat: 0.7 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 147.3 mg
  • Total Carbohydrate: 18.6 g
  • Dietary Fiber: 3.9 g
  • Sugars: 7.6 g
  • Protein: 3.8 g

Low-Fat Vegetable Soup

A soup so delicious and easy and low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

  • 31/03/2002
(0 / 5)
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Ingredients
  • 1 1⁄3 lbs dried cranberry beans
  • 5 quarts cold water
  • 2 medium onions, coarsely chopped
  • 2 medium boiling potatoes, peeled and coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 medium tomatoes, seeded and coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • 1⁄4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
  • 1 tablespoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 lb ditalini (or other short tubular pasta)
  • 3 tablespoons extra virgin olive oil
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Nutrients
  • Calories: 336.2
  • Calories from Fat: 46 g
  • Total Fat: 5.2 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 0 mg
  • Sodium: 724.5 mg
  • Total Carbohydrate: 57.2 g
  • Dietary Fiber: 16.9 g
  • Sugars: 2.6 g
  • Protein: 17 g

Pasta and Bean Soup (Pasta e Fagioli)

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana…

  • 31/03/2002
(0 / 5)
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Ingredients
  • 6 ounces bow tie pasta (about 2 1/2 cups)
  • 12 thin asparagus spears, stems trimmed, stalks thinly sliced into rounds, tips left whole
  • 1⁄2 large red bell pepper, cut into thin strips
  • 6 ounces smoked ham, diced
  • 1⁄2 cup whipping cream
  • 1⁄2 cup canned low sodium chicken broth
  • 2 1⁄2 tablespoons coarse-grained Dijon mustard
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Nutrients
  • Calories: 761.9
  • Calories from Fat: 334 g
  • Total Fat: 37.1 g
  • Saturated Fat: 18.2 g
  • Cholesterol: 211.9 mg
  • Sodium: 1756.4 mg
  • Total Carbohydrate: 71.7 g
  • Dietary Fiber: 6.1 g
  • Sugars: 4.8 g
  • Protein: 37.6 g

Pasta Primavera with Smoky Ham

Serve with a tossed salad, Italian bread and supper is ready!

  • 28/03/2002
(0 / 5)
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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1⁄4 teaspoon sugar
  • 12 ounces rigatoni pasta or 12 ounces fusilli
  • 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
  • 3⁄4 cup freshly grated Pecorino Romano cheese
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Nutrients
  • Calories: 309.1
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 0.9 g
  • Cholesterol: 0 mg
  • Sodium: 24 mg
  • Total Carbohydrate: 59.1 g
  • Dietary Fiber: 10.4 g
  • Sugars: 8.5 g
  • Protein: 7.7 g

Penne with Arugula and Tomatoes

I found this wonderful recipe in a 1995 issue of Bon Appétit.

  • 28/03/2002
(0 / 5)
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Ingredients
  • 1 cup dried great northern beans
  • 3 plum tomatoes, seeded, chopped
  • 1⁄4 cup chopped pitted kalamata olive
  • 6 tablespoons olive oil
  • 1⁄4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1 French baguette, cut into 1-inch thick rounds
  • 5 -6 ounces soft fresh goat cheese, room temperature (such as Montrachet)
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Nutrients
  • Calories: 152.3
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 180.8 mg
  • Total Carbohydrate: 18.2 g
  • Dietary Fiber: 2.7 g
  • Sugars: 0.6 g
  • Protein: 5.4 g

Bruschetta with White Beans, Tomatoes and Olives

Makes a great appetizer for parties!

  • 28/03/2002
(0 / 5)
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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
  • 2 garlic cloves, minced
  • 1⁄8 teaspoon dried crushed red pepper flakes
  • 2 cups canned low sodium chicken broth
  • 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
  • 2 cups pasta shells (about 5 ounces)
  • 2 cups skinless cooked chicken (3/4-inch pieces)
  • 1⁄4 cup thinly sliced drained sun-dried tomato packed in oil
  • 1⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 449.5
  • Calories from Fat: 142 g
  • Total Fat: 15.9 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 58 mg
  • Sodium: 228.5 mg
  • Total Carbohydrate: 47.1 g
  • Dietary Fiber: 5.8 g
  • Sugars: 2.8 g
  • Protein: 30.6 g

Pasta Shells with Chicken, Mushrooms, Escarole and…

A wonderful, tasty and healthy dish. A great way to use up leftover chicken.

  • 24/03/2002
(0 / 5)
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Ingredients
  • vegetable oil cooking spray
  • 3 red bell peppers, cut into 1/2-inch pieces
  • 1 1⁄2 medium eggplants, unpeeled, cut into 1/2-inch pieces
  • 1 1⁄2 large crookneck yellow squash, cut into 1/2-inch pieces
  • 2 1⁄4 cups peeled butternut squash (1/2-inch pieces)
  • 6 tablespoons olive oil
  • 1 1⁄2 lbs penne pasta
  • 3 medium tomatoes, cored, seeded, diced
  • 3⁄4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 3⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 405.6
  • Calories from Fat: 108 g
  • Total Fat: 12.1 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 124.4 mg
  • Total Carbohydrate: 67.6 g
  • Dietary Fiber: 12.2 g
  • Sugars: 5.9 g
  • Protein: 10 g

Pasta with Roasted Vegetables, Tomatoes and Basil

This delicious recipe can be served warm or at room temperature.

  • 24/03/2002
(0 / 5)
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Ingredients
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • salt
  • 1 medium fennel bulb, bulb trimmed, halved and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
  • 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
  • 2 tablespoons balsamic vinegar
  • 1⁄2 teaspoon crushed hot red pepper flakes
  • freshly ground black pepper
  • 1 lb spaghetti
  • 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
  • 1⁄2 cup grated Parmigiano-Reggiano cheese, plus more for passing at table
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Nutrients
  • Calories: 703.7
  • Calories from Fat: 225 g
  • Total Fat: 25.1 g
  • Saturated Fat: 4.9 g
  • Cholesterol: 7.2 mg
  • Sodium: 452.3 mg
  • Total Carbohydrate: 98.5 g
  • Dietary Fiber: 7.8 g
  • Sugars: 6.8 g
  • Protein: 21.9 g

Pasta with Braised Fennel, Chard and Balsamic…

Boil the Chard right along with the pasta! This recipe is from Cook's Illustrated.

  • 21/03/2002
(0 / 5)
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Ingredients
  • 1 lb Italian sausage, sliced thin (or ground beef)
  • 2 cups celery, sliced
  • 2 lbs zucchini, sliced
  • 1 cup onion, diced
  • 2 (28 ounce) cans tomatoes
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1⁄2 teaspoon basil
  • 2 green peppers, diced
  • 1⁄4 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)
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Nutrients
  • Calories: 359.7
  • Calories from Fat: 194 g
  • Total Fat: 21.6 g
  • Saturated Fat: 7.4 g
  • Cholesterol: 43.1 mg
  • Sodium: 1745.9 mg
  • Total Carbohydrate: 25.1 g
  • Dietary Fiber: 6.6 g
  • Sugars: 13.7 g
  • Protein: 19.5 g

Italian Sausage Zucchini Stew

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellini.

  • 28/02/2002
(0 / 5)
The Bev Rowe Recipe Book

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