Summer Veggie Pasta

Summer Veggie Pasta
  • 4-ounces angel hair pasta
  • 2 Tbsp crumbled dried mushrooms
  • 2 Tbsp diced sun-dried tomatoes (air dried)
  • 1 Tbsp sliced freeze-dried zucchini
  • 1 tsp dried basil
  • 1 tsp dried garlic
  • ½ t dried oregano
  • 1 Tbsp olive oil (or 1 packet)
  • ¼ cup shelf stable parmesan cheese (green can)

In a quart freezer bag pack the dry ingredients. Place the cheese in a small bag and place it and the oil with the bag.

FBC Method:

Add olive oil and 1½ cups near boiling water. Seal tightly and put in a cozy for 10 minutes. Drain any remaining water carefully off. Add salt and pepper to taste, if desired, and liberal amounts of Parmesan cheese. A little lemon juice added on top works well.

One Pot Method:
Bring 1½ cups water and oil to a boil, add in dry ingredients. Lower flame and cook for time on pasta package. Add seasonings and Parmesan cheese.

Serves 1.