While this can be made FBC (Freezer Bag Cooking), I prefer it as a one pot meal. Angel Hair can be cooked by sitting in hot water. But while it works, your stomach may like you better if the veggies and pasta get a cook time on the stove. As well, the cooking water forms the sauce in the pot. Just a consideration. But it works both ways.
The recipe is vegetarian, but not vegan.
Summer Veggie Pasta
Ingredients:
- 4-ounces angel hair pasta
- 2 Tbsp crumbled dried mushrooms
- 2 Tbsp diced sun-dried tomatoes (air dried) or crumbled freeze-dried
- 1 Tbsp sliced freeze-dried zucchini
- 1 tsp dried basil
- 1 tsp dried garlic
- ½ tsp dried oregano
Also Take:
- 1 Tbsp olive oil or 1 packet
- ¼ cup shelf stable parmesan cheese (green can)
Instructions:
In a quart freezer bag or sandwich bag pack the dry ingredients. Place the cheese in a small snack zip top bag and place it and the oil with the bag.
FBC Method:
Place the quart freezer bag in an FBC Cozy. Add olive oil and 1½ cups boiled water. Seal tightly and let sit for 15 minutes. Drain any remaining water carefully off. Add in Parmesan cheese.
One Pot Method:
Bring 1½ cups water and oil to a boil in a small pot, add in dry ingredients. Lower flame and cook for time on pasta package, adjusting flame as needed to keep a low simmer, stirring often (angel hair is 4 to 5 minutes). Add in Parmesan cheese.
Serves 1.
