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Ingredients
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 cups grated cheddar cheese
  • 8 ounces dry elbow macaroni, cooked according to package directions
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Nutrients
  • Calories: 420.3
  • Calories from Fat: 186 g
  • Total Fat: 20.8 g
  • Saturated Fat: 12.8 g
  • Cholesterol: 64 mg
  • Sodium: 707.7 mg
  • Total Carbohydrate: 39.4 g
  • Dietary Fiber: 1.5 g
  • Sugars: 1.3 g
  • Protein: 18.6 g

Bev’s Macaroni and Cheese

This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and…

  • 04/06/2002
(5 / 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
  • 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
  • 2 (15 ounce) cans garbanzo beans (chickpeas)
  • 2 tablespoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons chopped fresh rosemary
  • 2 cloves garlic, chopped
  • 1⁄4 teaspoon dried crushed red pepper flakes
  • 1⁄4 cup tomato paste
  • 5 cups canned low sodium chicken broth
  • 8 ounces orecchiette (or other small pasta)
  • 1 1⁄2 cups grated Romano cheese
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Nutrients
  • Calories: 1103.5
  • Calories from Fat: 503 g
  • Total Fat: 56 g
  • Saturated Fat: 20.1 g
  • Cholesterol: 119.1 mg
  • Sodium: 2068.6 mg
  • Total Carbohydrate: 99.9 g
  • Dietary Fiber: 12 g
  • Sugars: 4.2 g
  • Protein: 51 g

Spicy Pasta, Bean and Sausage Soup

Great for a cold night!

  • 28/03/2002
(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
  • 4 tablespoons olive oil
  • 1 lb andouille sausage, halved lengthwise, then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 5 green onions, thinly sliced
  • 1 stalk celery, chopped
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 3⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon ground allspice
  • 1 (28 ounce) can crushed tomatoes (with added puree)
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 teaspoon hot pepper sauce
  • 1 lb farfalle pasta
  • 1 1⁄2 lbs uncooked large shrimp, peeled, deveined
  • freshly grated parmesan cheese
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Nutrients
  • Calories: 762.9
  • Calories from Fat: 292 g
  • Total Fat: 32.5 g
  • Saturated Fat: 9 g
  • Cholesterol: 186.4 mg
  • Sodium: 1695.7 mg
  • Total Carbohydrate: 74.5 g
  • Dietary Fiber: 6.3 g
  • Sugars: 9.8 g
  • Protein: 42.5 g

Pasta Jambalaya

Delicious and easy to prepare. For a switch, tried served with rice instead of pasta.

  • 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
  • 3 tablespoons butter
  • 4 ounces button mushrooms, sliced
  • 1 cup sliced celery
  • 1 cup shredded carrot (about 2 medium)
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock or 6 cups canned low sodium chicken broth
  • 1 1/2 cups half-and-half
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
  • 1 cup penne pasta
  • 1/4 lb sugar snap pea, halved diagonally
  • 3 tablespoons fresh lemon juice
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Nutrients
  • Calories: 453.4
  • Calories from Fat: 172 g
  • Total Fat: 19.2 g
  • Saturated Fat: 9.5 g
  • Cholesterol: 117.5 mg
  • Sodium: 581.9 mg
  • Total Carbohydrate: 34.8 g
  • Dietary Fiber: 4.1 g
  • Sugars: 6.9 g
  • Protein: 35.2 g

Creamy Chicken-Pasta Soup

Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but…

  • 21/03/2002
(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
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
  • 3 cups reduced-sodium fat-free chicken broth
  • 1 (15 ounce) can cannellini beans or (15 ounce) can great northern beans, undrained
  • 1/4 cup fresh Italian parsley (chopped)
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon black pepper
  • 4 ounces small shell pasta (uncooked)
  • parmesan cheese, freshly grated (optional)
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Nutrients
  • Calories: 168.1
  • Calories from Fat: 37 g
  • Total Fat: 4.2 g
  • Saturated Fat: 0.6 g
  • Cholesterol: 0 mg
  • Sodium: 415.7 mg
  • Total Carbohydrate: 27.9 g
  • Dietary Fiber: 4.9 g
  • Sugars: 6.3 g
  • Protein: 6.1 g

Pasta Fagioli

You are going to love this one! This soup is chocked full of flavor and you can have it on the…

  • 05/08/2001
(0 / 5)
The Bev Rowe Recipe Book

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