Herby Pasta

Herby Pasta
  • 8-ounces cooked and dehydrated spaghetti (broken in thirds)
  • 1 Tbsp dried parsley
  • 1 Tbsp dried chives
  • 1 tsp celery seed, ground
  • 1 tsp dried garlic
  • 1/8 tsp ground black pepper
  • 1 Tbsp olive oil (or 1 packet)
  • ¼ cup shelf stable parmesan cheese (green can)
  • 2 c water

At home put the spaghetti in a quart freezer bag. Pack the herbs and cheese in a small bag, place it and the oil with the bag.

Cover the pasta with near boiling water. Seal tightly and put in a cozy for 10 minutes. Drain any remaining water carefully off. Toss with the oil and herb blend.

Serves 1.