Recipe by Melissa
"Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
green bell pepper, seeded and diced
diced fresh tomatoes
1 1/2 teaspoons
salt and pepper to taste
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 great combination of flavors, and not your regular pasta dish. However the flour measurement is way off. I think 1/4 of a cup is plenty, if not too much. I definitely recommend adding in little by little until you get the consistancy desired. Overall very flavorful, but wish I didn't use as much flour as called for. Thank you for sharing, I will most likely make this again.
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. I did not have green peppers, so I omitted that ingredient. I combined the last two fresh garden tomatoes of the year with some diced canned tomatoes and accidentally put "too much" in, so I doubled the other critical ingredients and ended up with way more than I needed. No problem, we'll eat the rest later! This is a flexible recipe, one that can be tweaked with spices, volume, and other ingredients.
Real nice and I love the idea that it is made with fresh goodies I was able to get from my garden. The only problem I had with it was the flour. Like others I used only 1/4 cup which seemed to be right, but next time I will not just dump the flour in. I ended up with lots of little flour clumps. Other than that, wonderful. I am sure that I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Rosemary Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This delicious pasta dish comes together in just minutes.
Salmon combines with fresh asparagus and cherry tomatoes in this simple pasta.
See a pasta dish that's based loosely on a classic diner lunch combo.