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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