Lentil Bolognese w/Pasta

Nutrition Facts

Serving Size 1 PORTION
Calories 461
Calories from Fat 0.2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 9.5g
15%
Sat. Fat 3.1g
- - -%
Trans Fat 0.1g
Cholesterol 38.4mg
- - -%
Sodium 506.3mg
22%
Tot. Carb. 74.2g
22%
Dietary Fiber 10.8g
32%
Sugars 6.6g
   Includes 0.2g Added Sugars
0%
Protein 17.8g
Vitamin D - 0.2mcg - 0%
Calcium - 67.6mg - 7%
Iron - 6.3mg - 78%
Potassium - 683mg - 15%
INGREDIENTS: Lentil Bolognese Sauce (LENTILS (lentils. ), CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), WATER, RED WINE, TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH ONIONS, FRESH CELERY, FRESH CARROTS, CORN OIL (corn oil ), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), BLACK PEPPER), Pasta (Spaghetti (SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), CORN OIL (corn oil )), Penne (PENNE PASTA (durum wheat semolina, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid. contains: wheat manufactured in a facility that uses eggs), CORN OIL (corn oil )))
ALLERGENS: Milk, Eggs, Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.