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Pasta and Summer Veggies

Fri, 04/10/2009 - 21:55 — Sarah

Summary

Yield
Servings
Prep time15 minutes

Description

Tons of veggies tossed with pasta.

Ingredients

4ozuncooked small pasta shapes
1⁄4cfreezedried green beans
1⁄4cfreezedried sliced zucchini
1ccrumbled dried mushrooms
2Tdiced sundried tomatoes
2tseasoning mix of choice
1⁄4tdried garlic
1⁄4tground black pepper
1Titalian seasoned bread crumbs
1Tolive oil (1 packet)
1Tshelf stable parmesan cheese
2cwater

Instructions

At home pack the pasta through black pepper in a sandwich bag. Put the bread crumbs and the cheese in small plastic bags. Pack with the oil.

Bring 2 cups water and the oil to a boil. Add in the bag of dry ingredients and return to a boil. Lower the heat and gently boil for 7 minutes, stirring often. You will want to keep the pot’s lid at an angle to prevent splattering.
Turn off the stove and let sit covered for a couple minutes. Add in the bread crumbs and toss, then add in as much cheese as you like and toss again.

Notes

To serve two for a small dinner or lunch add in a 7-ounce pouch of chicken breast with the water/oil at the start.

summerveggiepasta.jpg
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