Penne a la Bolognese

Nutrition Facts

Serving Size 10 OZ

Calories 928

Calories from Fat 0.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 22.2g

34%

Sat. Fat 7.5g

- - -%

Trans Fat 0.6g

Cholesterol 77.3mg

- - -%

Sodium 1515mg

66%

Amount/Serving

%DV*

Tot. Carb. 132.9g

40%

Dietary Fiber 8.5g

25%

Sugars 3.5g

Includes 0.2g Added Sugars

Protein 45.2g

Vitamin D - 0.1mcg - 0%

Calcium - 77.3mg - 8%

Iron - 9.7mg - 122%

Potassium - 975.4mg - 21%

INGREDIENTS: Bolognaise Sauce (HALAL GROUND BEEF, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), WATER, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH ONIONS, FRESH CARROTS, FRESH CELERY, WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), GARLIC PEELED, ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda), "CHICKEN" BASE (salt, sugar, maltodextrin, yeast extract, onion powder, natural flavors, dehydrated carrot juice, canola oil, beta carotene color, and spices. ), PARSLEY), Penne Pasta (PENNE PASTA (semolina 99%, niacin, ferrous lactate, thiamine mononitrate, riboflavin, folic acid contains wheat (gluten) may contain soy ), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Wheat, Soybeans, 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.