Roasted Veggie Pasta
Nutrition Facts
1 servings per container
Serving size
5 oz
Amount per serving
Calories
309
% Daily Value*
Total Fat 10.2g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Cholesterol 0mg
Sodium 31.1mg
1%
Total Carbohydrate 44.5g
34%
Dietary Fiber 2.8g
8%
Total Sugars 1g
Includes 0g Added Sugars
Protein 8.9g
16%
Vitamin D 0mcg
0%
Calcium 25.5mg
2%
Iron 11.5mg
64%
Potassium 161.6mg
3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Cavatappi, Baby Spinach, Tomatoes, Crimini Mushrooms, Broccoli Cuts, Red Peppers, Olive Oil & Canola Oil Blend, Garlic, Oregano, Rosemary
ALLERGENS:  Wheat, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Roasted Veggie Pasta
Nutrition Facts
1 servings per container
Serving size
5 oz
Calories
per serving
309
Amount/serving
% Daily Value*
Total Fat 10.2g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Cholesterol 0mg
Sodium 31.1mg
1%
Amount/serving
% Daily Value*
Total Carbohydrate 44.5g
34%
Dietary Fiber 2.8g
8%
Total Sugars 1g
Includes 0g Added Sugars
Protein 8.9g
1%
Vitamin D 0mcg 0% • Calcium 25.5mg 2% • Iron 11.5mg 64% • Potassium 161.6mg 3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Cavatappi, Baby Spinach, Tomatoes, Crimini Mushrooms, Broccoli Cuts, Red Peppers, Olive Oil & Canola Oil Blend, Garlic, Oregano, Rosemary
ALLERGENS:  Wheat, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.