Pasta Primavera

A simple FBC backpacking recipe from Trail Cooking: Trail Food Made Gourmet, on page 203.

PP2

Pasta Primavera

In a quart freezer bag put:

Also take:

  • 1 Tbsp or 1 packet olive oil
  • 1 tsp Butter powder (or Butter Buds/Molly McButter)
  • 2 Tbsp shelf stable Parmesan cheese (think green can)
  • Seasonings*

FBC Method:

Bring 2 cups water to a boil, take off heat. Put freezer bag in a cozy, slowly add water. Seal tightly, place on side for 10 minutes. Drain carefully.

Toss pasta with oil, butter powder, Parmesan and seasonings to taste.

One Pot Method:

Bring 2 cups water to a boil, add in pasta and vegetables. Turn off heat, cover and let sit for 5 minutes. Drain carefully.

Toss pasta with oil, butter powder, Parmesan and seasonings to taste.

Serves 1.

Notes:

*How about a pinch of Italian Seasoning blend, 1 tsp of True Lemon dried lemon, and ground black pepper are good starting points.

Making it One Pot Style with regular ingredients:

Use 4 ounces of regular small shaped pasta (less than 7 minute cooking time).

Dehydrated vegetables can be used. Add them to the water in the pot, bring them to a boil, then add in pasta and cook for time on package. Drain and proceed.