Tomato and Rosemary Pasta
Ingredients35 m servings 338 cals
- Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.
Per Serving: 338 calories; 6.8 g fat; 58 g carbohydrates; 11.6 g protein; 0 mg cholesterol; 1046 mg sodium. Full nutrition
ReviewsRead all reviews 5
What a good flavor combination. I used EVOO instead of vegetable, and used liguine because it was what I had on hand, otherwise followed the recipe completely. The flavor was very good, a grea...
Good, quick pasta sauce! I added some basil, parsley, and parmesan cheese.
Not bad. Something gave it a slight bitter flavor though, perhaps too much rosemary? I might make this again in a pinch, as it is healthy and the ingredients are commonly on hand.
Different, and good. I especially like the fact that these are ingredients I almost always have on hand. I used EVOO (extra virgin olive oil) instead of vegetable oil, as Mandy Sue recommended...