Tomato and Rosemary Pasta

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)!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 338 Calories

Ingredients

• ½ cup all-purpose flour
• 1 ½ tablespoons vegetable oil
• salt and pepper to taste
• 1 ½ teaspoons dried rosemary
• 8 ounces uncooked spaghetti
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 clove garlic
• ½ onion, diced
• 1 cup diced fresh tomatoes
• ¼ pound mushrooms, diced
• ¼ green bell pepper, seeded and diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.