Southwestern Spaghetti

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

spaghetti, tomatoes, onion flakes, garlic, vegetable bouillon cube, pickled jalapenos, salt, parmesan

Taken from www.foodnetwork.com/recipes/robin-miller/southwestern-spaghetti-recipe.html (may not work)