Vegetable Rasta Pasta
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 524 |
| Calories from Fat | 221 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 24.5g | 64 | Tot. Carb. 64.3g | |
| Sat. Fat 3.5g | 17% | Dietary Fiber 6.5g | 22 |
| Trans Fat 0g | Sugars 5.2g | 4 | |
| Cholesterol 1.1mg | Protein 12.2g | ||
| Sodium 3089.7mg | 134 | ||
Ingredients
Penne Pasta (Penne Rigate (Durum Semolina, Niacin, Ferrous Sulfate (iron), Thiamine Mononitrate, Riboflavin, Folic Acid.), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), Tomato Sofrito Sauce (Tomato Sauce (Tomato Concentrate (tomato paste, water), Salt, Dehydrated Onion, Dehydrated Garlic, Spices, Natural Flavorings, Dehydrated Bell Pepper.), Water, Sofrito Green (Red Onion (Red onion), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Cilantro, Garlic, Salt, Green Bell Pepper), Diced Tomatoes in Puree (Tomatoes, Salt, Citric Acid, and Calcium Chloride.), Coconut Milk (Coconut Milk, Water, Polysorbate 60, Guar Gum, Sodium Carboxyl Methyl Cellulose, Sodium Metabisulfite, Contains Sulfite. CONTAINS COCONUT BIPRODUCT)), Celery, Red Onion (Red onion), Red Bell Pepper, Green Bell Pepper, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Jerk Spice (Garlic Powder, Ground Cinnamon, Onion Powder, Salt, Cayenne Pepper, Fair Trade Organic Sugar Cane (Organic Cane Sugar), Ground Coriander, Ground Cumin, Chili Powder (Chile Pepper, Salt, Spices, Silicon Dioxide and Garlic.), White Pepper, Ground Ginger, Smoked Paprika, All Spice), Cilantro
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.