Southwestern Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 93
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 6
- Sodium
- 771
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- Cook spaghetti according to package directions. Drain and set aside.
- 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.
- Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
- Serve with garlic bread from the freezer section, cooked according to package directions.