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

Browse by ingredient

Instructions

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.