
- 8-ounces cooked and dehydrated spaghetti (broken in half or thirds)
- 1 Tbsp dried parsley
- 1 Tbsp dried chives
- 1 tsp dried garlic
- Pinch ground black pepper
- 1 Tbsp olive oil or 1 packet
- ¼ cup shelf stable parmesan cheese (green can)
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. Mark “Add 2 cups water”.
FBC Method:
Cover the pasta with near boiling water, 2 cups. Seal tightly and put in a cozy for 10 minutes. Drain any remaining water carefully off. Toss with the oil and herb blend.
One Pot Method:
Add 2 cups water to a pot, bring to a boil. Add in pasta, return to a boil. Turn off stove and cover tightly. Let sit for 10 minutes. Drain any remaining water carefully off. Toss with the oil and herb blend.
Notes:
Don’t have precooked and dehydrated pasta but want to make it? Use angel hair pasta, which cooks in half the time. Add 4 cups water to a pot, once water boils, add the pasta in and cook on a low simmer for 4 to 5 minutes (or time on package), stirring often, lowering heat to avoid a boil over. Drain off carefully and proceed.
Serves 1.