Whole Wheat Spaghetti with Jalapeño Tomato Sauce

Use Romano cheese instead of Parmesan cheese if you prefer.

Serves: 6Hands-on: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1 lb. whole wheat spaghetti
  • 1 can (28 oz.) no-sodium diced tomatoes
  • 1⁄4 cup minced onions
  • 1⁄2 tsp. minced garlic
  • 2 low-sodium vegetable bouillon cubes
  • 3 jalapeño peppers, diced
  • 1⁄3 cup grated Parmesan cheese


  • Cook spaghetti noodles as directed. Combine tomatoes, onions, garlic, bouillon cubes, and jalapeño peppers in a food processor or blender until smooth.
  • Put blended mixture in a large saucepan and heat on medium for about 5 minutes or until bubbling. Serve hot, over pasta, with cheese.