Summer Vegetable Pasta
Nutrition Facts
100 servings per container
Serving size
8 oz
Amount per serving
Calories
116
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.1g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 143.9mg
6%
Total Carbohydrate 23.4g
18%
Dietary Fiber 2.9g
9%
Total Sugars 4.2g
Includes 0g Added Sugars
Protein 4.6mg
8%
Vitamin D 0mcg
0%
Calcium 46.2mg
4%
Iron 1.6mg
9%
Potassium 335.5mg
7%
* 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:  Gemelli, Zucchini, Cherry Tomatoes, Red Peppers, Spanish Onions, Green Bell Peppers, Fresh Basil, Garlic, Capers
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.
Summer Vegetable Pasta
Nutrition Facts
100 servings per container
Serving size
8 oz
Calories
per serving
116
Amount/serving
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.1g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 143.9mg
6%
Amount/serving
% Daily Value*
Total Carbohydrate 23.4g
18%
Dietary Fiber 2.9g
9%
Total Sugars 4.2g
Includes 0g Added Sugars
Protein 4.6mg
6%
Vitamin D 0mcg 0% • Calcium 46.2mg 4% • Iron 1.6mg 9% • Potassium 335.5mg 7%
* 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:  Gemelli, Zucchini, Cherry Tomatoes, Red Peppers, Spanish Onions, Green Bell Peppers, Fresh Basil, Garlic, Capers
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.