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)!"
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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
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