Pasta and Summer Veggies


Pasta and Summer Veggies
  • 4-ounces uncooked small pasta shapes
  • ¼ cup freeze-dried green beans
  • ¼ cup freeze-dried sliced zucchini
  • 1 cup crumbled dried mushrooms
  • 2 Tbsp diced sun-dried tomatoes
  • 2 tsp seasoning mix of choice
  • ¼ tsp dried garlic
  • ¼ tsp ground black pepper
  • 1 Tbsp Italian seasoned bread crumbs
  • 1 Tbsp olive oil or 1 packet
  • 1 Tbsp shelf stable parmesan cheese or 2 packets

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.

Serves 1.
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.