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Posted by: jakinnan | February 2, 2013

Pasta & Summer Veggies

pastaveggies

Ingredients

4 oz uncooked small pasta shapes
1⁄4 c freezedried green beans
1⁄4 c freezedried sliced zucchini
1 c crumbled dried mushrooms
2 T diced sundried tomatoes
2 t seasoning mix of choice
1⁄4 t dried garlic
1⁄4 t ground black pepper
1 T italian seasoned bread crumbs
1 T olive oil (1 packet)
1 T shelf stable parmesan cheese
2 c water

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.

For a Vegan recipe you can remove the Parmesan cheese.

Courtesy of trailcooking.com

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