Southwestern Spaghetti

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound spaghetti

1 (28-ounce) can diced tomatoes

1 teaspoon onion flakes

1/2 teaspoon garlic powder

1 low-sodium vegetable bouillon cube, broken up

2 pickled jalapenos, seeded and chopped

Salt and freshly ground black pepper

1/4 cup grated Parmesan


  1. Cook spaghetti according to package directions. Drain and set aside.
  2. In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper.
  3. Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
  4. Serve with garlic bread from the freezer section, cooked according to package directions.

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