8 oz dry whole-wheat spaghetti
1 Tbsp olive oil
1 tsp garlic, minced (about ½ clove)
4 C assorted cooked vegetables — such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
1 can (15½ oz) no-salt-added diced tomatoes
1 can (5½ oz) low-sodium tomato juice
¼ tsp ground black pepper
¼ C grated parmesan cheese
