Type what you have

Ingredients

• ✓ flat-leaf parsley
• tagliatelle pasta
• sun-dried tomato
• sour cream
• ricotta cheese
• parmesan cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ flat-leaf parsley
• olive oil
• sweet sausage
• white wine
• marinara sauce
• water
• spaghetti
• parmigiano-reggiano cheese

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• lasagna noodle
• ricotta cheese
• pecorino romano cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ flat-leaf parsley
• olive oil
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• pecorino romano cheese
• black pepper
• pecorino romano cheese
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
4. 4 Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

By Sahara B

Ingredients

• ✓ flat-leaf parsley
• basil
• spinach
• olive oil
• oregano
• pine nut
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.

By thislittlepiggy

Ingredients

• ✓ flat-leaf parsley
• yukon gold potato
• salt
• olive oil
• white wine vinegar
• garlic
• green onion
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
2. 2 While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
3. 3 Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
4. 4 Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

By Buckwheat Queen

Ingredients

• ✓ flat-leaf parsley
• potato
• bread crumb
• egg
• all-purpose flour
• parmesan cheese
• pecorino cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.
2. 2 Combine mashed potatoes, 1 ¼ cups bread crumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
3. 3 Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
4. 4 Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

By Maria Teresa Rollo

Ingredients

• ✓ flat-leaf parsley
• chicken breast
• sea salt
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• crimini mushroom
• marsala wine
• chicken stock

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ flat-leaf parsley
• water
• salt
• olive oil
• red thai chile pepper
• garlic
• clam
• white wine
• spaghetti
• lemon zest
• black pepper

Instructions

1. 1 Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
2. 2 Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
3. 3 Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
4. 4 Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
5. 5 Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

By Buckwheat Queen

Ingredients

• ✓ flat-leaf parsley
• linguine pasta
• olive oil
• garlic
• tomato
• oregano
• basil
• red pepper flakes
• mussel
• white wine
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
3. 3 Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

By Donna Holub

Ingredients

• ✓ flat-leaf parsley
• chicken breast
• all-purpose flour
• butter
• olive oil
• white wine
• lemon juice
• caper
• garlic
• salt
• black pepper

Instructions

1. 1 Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. 2 Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
3. 3 Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
4. 4 Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
5. 5 Drizzle sauce over and around chicken; garnish with parsley.

By Sandra1980

Ingredients

• ✓ flat-leaf parsley
• cooking spray
• lasagna noodle
• spinach
• chicken
• mozzarella cheese
• alfredo sauce
• ricotta cheese
• basil pesto
• kosher salt
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
3. 3 Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
4. 4 Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
5. 5 Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
6. 6 Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
7. 7 Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

By TheOtherJuliaGulia

Ingredients

• ✓ flat-leaf parsley
• shrimp
• olive oil
• red pepper flakes
• salt
• aleppo pepper flakes
• yellow onion
• garlic
• oregano
• white wine
• tomato
• basil

Instructions

1. 1 Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
2. 2 Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
3. 3 Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. 4 Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
5. 5 Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• whole wheat flour
• white flour
• salt
• white pepper
• black pepper
• chicken breast
• canola oil
• olive oil
• chicken broth
• lemon juice
• artichoke heart
• caper
• butter

Instructions

1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Ingredients

• ✓ flat-leaf parsley
• olive oil
• shallot
• shiitake mushroom
• cremini mushroom
• arborio rice
• butter
• white wine
• thyme
• celery salt
• salt
• pepper
• vegetable stock
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
2. 2 Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
3. 3 Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.
4. 4 Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.

By WAIX0713

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• anchovy paste
• white wine vinegar
• herbes de provence
• red pepper flakes
• tomato paste
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• shrimp
• tomato
• olive oil
• onion
• red bell pepper
• red chile pepper
• garlic
• water
• tomato paste
• oregano
• salt
• black pepper
• paprika
• spaghetti

Instructions

1. 1 Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
2. 2 Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
3. 3 Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
4. 4 Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
5. 5 Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
6. 6 In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

By Socratic Food

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• garlic
• mushroom
• red bell pepper
• oregano
• white sugar
• basil
• rosemary
• sage
• red pepper flakes
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Ingredients

• ✓ flat-leaf parsley
• olive oil
• beef shank
• pork sparerib
• chicken thigh
• onion
• salt
• garlic
• tomato
• water
• tomato paste
• parmesan cheese
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• hot sausage
• sweet sausage
• olive oil
• yellow onion
• oregano
• thyme
• rosemary
• marinara sauce
• water
• ziti pasta
• olive oil
• ricotta cheese
• mozzarella cheese
• pecorino romano cheese

Instructions

1. 1 Gather the ingredients. Cut down the length of each sausage with a sharp knife. Remove and discard casings.
2. 2 Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more.
3. 3 Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
4. 4 Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
5. 5 While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
6. 6 Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch casserole dish with a drizzle of olive oil. If you need to use a 9x13-inch dish, reserve about 1 cup cooked pasta to avoid overfilling and bubbling over.
7. 7 Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
8. 8 Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cherry tomato
• tomato
• garlic
• chicken broth
• olive oil
• balsamic vinegar
• red pepper flake
• salt
• black pepper
• basil
• oregano
• whole wheat linguine
• ricotta cheese
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
3. 3 Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
4. 4 Remove from the oven and stir in basil, parsley, and oregano.
5. 5 When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
6. 6 Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
7. 7 Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
8. 8 Add ricotta cheese and stir until melted and smooth.
9. 9 Serve topped with Pecorino Romano cheese.

By Scott Koeneman

Ingredients

• ✓ flat-leaf parsley
• ✓ flat-leaf parsley
• parmigiano-reggiano cheese
• olive oil
• spaghetti
• tuna
• cayenne pepper
• black pepper
• salt
• tomato
• red pepper flakes
• oregano
• white wine
• garlic
• caper
• anchovy
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. 2 Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
3. 3 Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
4. 4 Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
5. 5 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
6. 6 Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• turkey sausage
• olive oil
• onion
• garlic
• italian seasoning
• tomato
• water
• salt
• sugar
• italian seasoning
• gnocchi
• romano cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
4. 4 Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

By lady__dragon

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• salt
• black pepper
• fresno chile pepper
• garlic
• mint
• balsamic vinegar
• cayenne pepper
• rosemary
• lamb top sirloin
• kosher salt
• black pepper
• all-purpose flour
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
2. 2 Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
3. 3 While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• parmesan cheese
• rotelle pasta
• orange mini bell pepper
• yellow mini bell pepper
• red fresno chile pepper
• jalapeno pepper
• white sugar
• chicken stock
• tomato sauce
• black pepper
• salt
• zucchini
• garlic
• anchovy
• green onion
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil.
2. 2 Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute.
3. 3 Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes.
4. 4 Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low.
5. 5 Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes.
6. 6 Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• ✓ flat-leaf parsley
• salt
• butter
• onion
• garlic
• oat
• parmesan cheese
• bread crumb
• mushroom
• egg
• salt
• black pepper
• cayenne pepper
• oregano
• pasta sauce
• parmesan cheese
• olive oil

Instructions

1. 1 Gather and prep all ingredients.
2. 2 Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
3. 3 Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
4. 4 Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into the mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed.
5. 5 Cover the bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
7. 7 Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on the prepared baking sheet.
8. 8 Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
9. 9 Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cheese blend
• marinara sauce
• angel hair pasta
• salt
• water
• olive oil
• parmesan cheese
• panko bread crumb
• bread crumb
• half-and-half
• egg
• chicken breast tenderloin
• cayenne pepper
• black pepper
• garlic powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

By janice tofuri

Ingredients

• ✓ flat-leaf parsley
• basil
• ricotta cheese
• salt
• parmesan cheese
• mozzarella cheese
• milk
• flour
• butter
• marinara sauce
• italian seasoning
• garlic
• ground sirloin
• olive oil
• salt
• vegetable oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
2. 2 Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
3. 3 Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
4. 4 Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
5. 5 Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
6. 6 Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
7. 7 Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

By TheOtherJuliaGulia

Ingredients

• ✓ flat-leaf parsley
• provolone cheese
• black pepper
• egg
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• ziti pasta
• red pepper flakes
• sugar
• basil
• italian seasoning
• garlic
• onion
• tomato
• tomato sauce
• ground beef
• mild sausage

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.
4. 4 Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
5. 5 Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
6. 6 Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.

By Bridget

Ingredients

• ✓ flat-leaf parsley
• lemon juice
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm