Baked Red Lentil Penne with Roasted Vegetables

Nutrition Facts

Serving Size 10 OZ
Calories 436
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16.9g
26%
Sat. Fat 8g
- - -%
Trans Fat 0g
Cholesterol 40.5mg
- - -%
Sodium 427.9mg
19%
Tot. Carb. 49g
15%
Dietary Fiber 8.9g
26%
Sugars 2.5g
   Includes 0g Added Sugars
0%
Protein 29.3g
Vitamin D - 0mcg - 0%
Calcium - 322.4mg - 32%
Iron - 4.6mg - 58%
Potassium - 816.8mg - 17%
INGREDIENTS: Red Lentil Penne (WATER, LENTIL PENNE (red lentil flour), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), RICOTTA CHEESE (sweet whey, whole milk, sweet cream, culture, vinegar and salt), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), FRESH GREEN PEPPER, FRESH RED PEPPER, YELLOW SQUASH, ZUCCHINI, MUSHROOMS, PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), FRESH GREEN ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)
ALLERGENS: Milk
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.