Directions:
- Preheat oven to 450°. Line a rimmed baking sheet with foil. Top with tomatoes, cut side up, garlic, and jalapeño. Roast until tomato softens and jalapeño is beginning to blacken, about 20 minutes.
- Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.
- Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.96 Kcal (1679 kJ) | ||
| Calories from fat | 22.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 75.24mg | 25% | |
| Sodium | 38.73mg | 2% | |
| Potassium | 1235.79mg | 26% | |
| Total Carbs | 79.51g | 27% | |
| Sugars | 14.38g | 58% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 87.5mg | 146% | |
| Iron | 2.8mg | 15% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.96 Kcal (234 kJ) | ||
| Calories from fat | 3.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 4% | |
|---|---|---|---|
| Cholesterol | 10.5mg | 25% | |
| Sodium | 5.4mg | 2% | |
| Potassium | 172.48mg | 26% | |
| Total Carbs | 11.1g | 27% | |
| Sugars | 2.01g | 58% | |
| Dietary Fiber | 0.76g | 22% | |
| Protein | 2.37g | 34% | |
| Vitamin C | 12.2mg | 146% | |
| Iron | 0.4mg | 15% | |
| Calcium | 13mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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