fresh parsley

Garlic Tuna Pasta with Asparagus

olive oil

garlic

red pepper flakes

chicken stock

white tuna

salt

parsley leaves

butter,

asparagus

penne pasta pasta

Cook pasta according to package directions (or however...

Cook pasta according to package directions (or however you like it).

Meanwhile, in a 12-inch non-stick skillet, heat oil,...

Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.

Toss tuna mixture, parsley, butter, asparagus (or other...

Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.

Beach Street Lemon Chicken Linguine

linguine (spaghetti

lemon

parsley

Salt and pepper

Parmesan cheese

garlic (crushed

brown sugar

Cajun seasoning (see note)

lemon juice (from about 2-3 medium lemons)

soy sauce

chicken breasts

For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).

For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.

Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.

Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.

https://embed.mediavine.com/videos/mbmd1grnucx3yn4t1azu

One of my favorite pasta dishes ever, this Beach Street lemon chicken pasta is amazing! It comes together fast with incredible flavor!

Beach Street Lemon Chicken Pasta

I was invited to a fundraiser and the caterer served what looked to me like vertical rigatoni.  It just looked so fun and happy.  I decided to try my hand at making it.  I boiled the rigatoni and once I stuffed them, they fell apart while cooking.  So, then I tried stuffing them while still dried and the part that stuck out of the sauce was hard and burned.  Alas, the rigatoni was just too small and I had to solve the problem of how to make this work.  

I happened upon Paccheri noodles at the Italian deli. (never heard of them before). I began to solve the problem of, “to boil or not to boil”.  And after 20 tries I came up with soaking them in cold, salted water just long enough to where they could compress between your two fingers.  The perfect texture to bake and the perfect size to stuff.

Vertical Stuffed Paccheri

lb. Paccheri Pasta shells (De Cecco brand preferred)

whole-milk ricotta cheese

c. grated Romano cheese

parsley (minced)

basil

black pepper

Parmesan (grated)

jars good-quality Arrabbiata Sauce (Rao’s brand

preferred)

mozzarella cheese (grated)

Soak the bag of pasta for 2 to 2.5 hours in cold salted water being sure that all pasta is completely covered.  When the pasta is spongy and able to be compressed between two fingers it is ready to be stuffed.

Pre-heat oven to 350 degrees.

Combine the ricotta cheese, Romano, parmesan, parsley, basil, salt, pepper and egg till mixed evenly.  Fill a pastry bag with a large star tip with the mixture.

Fill a non-metallic skillet with enough pasta sauce so that it comes about 2/3 up the side of the pan. Place the softened Paccheri into the pan vertically.

Fill the Paccheri tubes with the ricotta mixture all the way to the very top.

Place into the oven for 25 minutes with the pot covered so that the pasta will continue to cook and steam to the perfect texture.

The last 10 minutes sprinkle with Mozzarella cheese and cook with the top off until melted.   Enjoy!

https://www.youtube.com/watch?v=ABY_vazTOGQ

Stuffed Paccheri

Garlic Parmesan Couscous

couscous

T Chef Shamy Garlic Butter, divided

T fresh parsley, roughly chopped

Salt and pepper,

In a medium sized pot, bring chicken stock and 2 T of butter to a boil. Add couscous and stir to combine. Cover, turn off heat, and let sit for 5 minutes.

Stir in remainder of Garlic Butter, Parmesan cheese, and parsley. Season with additional salt and pepper if needed.

Serve immediately. Garnish with extra Parmesan and parsley, if desired.

This comforting minestrone is filled with hearty beans, fresh veggies, and pasta. It&#39;s thick, nourishing, and ready in just 30 minutes! Plus easy to customize.

Vegan Minestrone Soup (Easy!)

yellow onion

carrot

vegetable broth

tomatoes

tomato sauce

kidney beans

pasta

beans

Italian seasoning

2-3 Tbsp. fresh parsley, chopped

Dice onion and carrot.

In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.

Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.

Meanwhile, trim and cut green beans.

When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.

Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley. Salt and pepper to taste.

Hi Kaitlin,
This is the recipe I used for the breadsticks…not oil-free, unfortunately.  But, I am oil-free most of the time, just didn’t know what to substitute to make it so.
https://www.powerhungry.com/2021/04/08/crisp-chickpea-flour-breadsticks/ 
Let me know if you come up with a creative way to make these oil-free! 😁

There's just nothing as comforting as a bowl of minestrone soup on a cool fall day!  I added zucchini because growing up we always had zucchini in our minestrone, and I added spinach, too.  This was wonderful and reminded me of my childhood!  I served this with homemade chickpea flour breadsticks.  Thanks so much for this delicious recipe!

I have made this multiple times. My family loves it! I put more pasta in it for a more stew like effect. It is now a standard recipe in our home.

Top 5 fresh parsley recipes from across the web

The most viewed fresh parsley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Tuna Pasta with Asparagus

Beach Street Lemon Chicken Linguine

Vertical Stuffed Paccheri

Garlic Parmesan Couscous

Vegan Minestrone Soup (Easy!)

Top 5 fresh parsley recipes from across the web

The most viewed fresh parsley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Tuna Pasta with Asparagus

Beach Street Lemon Chicken Linguine

Vertical Stuffed Paccheri

Garlic Parmesan Couscous

Vegan Minestrone Soup (Easy!)

The most viewed fresh parsley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine