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Rosemary Pomodoro Pasta

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Rosemary Pomodoro PastaThis is a family favorite and perfect for meatless Mondays. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.


Rosemary Pomodoro Pasta

This is a family favorite and perfect for meatless Mondays.

Makes: 8-10 servings

Time: 20 Minutes


  • 1 Tablespoon Olive Oil
  • 1 Medium Onion, chopped
  •   20 oz. whole grain angel hair pasta (or your choice)
  • 20 Roma tomatoes, cubed
  • 4 Tablespoons Butter
  • 2 Sprigs Fresh Rosemary
  •   Salt and Pepper
  •   Grated Parmesan Cheese


Wash and chop tomatoes.

In a large pot, sauté onions in olive oil until soft.

Add tomatoes and cook for another 10 minutes stirring occasionally.

When veggies are soft, stir in rosemary leaves, butter, salt, and pepper. (You may add some water if too thick).

Follow the cooking instructions and time on the pasta box and CAREFULLY drain the pasta into a strainer placed in a sink.

Lift the strainer from the sink (no rinsing is required) and place the strainer on top of the pot or on a paper towel to absorb excess water.

Place a serving of pasta in each bowl, and top with a pasta sauce, and sprinkle with grated Parmesan cheese.

Makes 8-10 servings.





Jan Pinnington

Jan Pinnington is the founder of Healthy Hands Cooking.

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