Pasta with Parmesan Cream
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
254
% Daily Value*
Total Fat 13.4g
17%
Saturated Fat 7.9g
29%
Trans Fat 0.3g
Cholesterol 45.3mg
Sodium 194.6mg
8%
Total Carbohydrate 23.6g
18%
Dietary Fiber 1.1g
3%
Total Sugars 1.3g
Includes 0g Added Sugars
Protein 9g
16%
Vitamin D 0.2mcg
0%
Calcium 150.7mg
12%
Iron 1.1mg
6%
Potassium 35.4mg
1%
* 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:  Thin Spaghetti, Heavy Cream, Parmesan Cheese, Lemon Juice, Bay Leaves
ALLERGENS:  Milk, 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.
Pasta with Parmesan Cream
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
254
Amount/serving
% Daily Value*
Total Fat 13.4g
17%
Saturated Fat 7.9g
29%
Trans Fat 0.3g
Cholesterol 45.3mg
Sodium 194.6mg
8%
Amount/serving
% Daily Value*
Total Carbohydrate 23.6g
18%
Dietary Fiber 1.1g
3%
Total Sugars 1.3g
Includes 0g Added Sugars
Protein 9g
8%
Vitamin D 0.2mcg 0% • Calcium 150.7mg 12% • Iron 1.1mg 6% • Potassium 35.4mg 1%
* 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:  Thin Spaghetti, Heavy Cream, Parmesan Cheese, Lemon Juice, Bay Leaves
ALLERGENS:  Milk, 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.