Recipes with parsley leaves

Tomato and herb rigatoni with fresh basil, parsley, mint, garlic, and lemon juice tossed with warm pasta. A light, no-cook vegetarian sauce.

A hearty one-skillet supper of ground beef simmered with bulgur wheat, tomatoes, and oregano, finished with Parmesan and parsley. The cracked wheat soaks up the savory broth for a wholesome, budget-friendly dinner.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Crustless individual breakfast quiches bake eggs, milk, cheese, bacon, and torn English muffins right in ramekins. A bed-and-breakfast plated brunch with no pie crust to roll.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.

Spaghetti with shrimp and mushrooms tossed in a creamy egg, Parmesan, and mustard sauce. A carbonara-style pasta with stir-fried shrimp, scallions, and optional anchovy paste.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.