Backpacking pasta primavera

Course Main Course

Cuisine American

Keyword camping pasta, dehydrated vegetables, trail dinner, vegetarian backpacking meal

Prep Time 10

Cook Time 10

Total Time 10 10

Servings 2 servings

Dried zucchini, squash, tomatoes and capers with small pasta shells and butter powder, cooked in one pot on the trail.

Ingredients

1 small zucchini cut into 1/4" thick half-moons
1 small summer squash cut into 1/4" thick half-moons
14 cherry tomatoes cut in half
2 tablespoons capers drained
2 tablespoons flat-leaf parsley stems removed
1 cup small pasta shells
2 tablespoons butter powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon sea salt
2 olive oil packets or 2 tablespoons olive oil
2 parmesan cheese packets

Directions

At home

Lay the zucchini, squash, tomatoes, capers, and parsley on dehydrator trays.
Dehydrate at 135F for 8-12 hours, until completely dry.
Bag the dried vegetables, pasta, butter powder, herbs, garlic powder, and salt together. Add two parmesan packets and two oil packets (or pack the oil on its own).
Optional: cook the pasta at home and dehydrate it along with the vegetables so it cooks faster at camp.

On the trail

Put everything except the cheese in the pot with just enough water to barely cover the pasta (too much water turns it into soup).
Bring to a boil, then simmer for about 10 minutes, stirring, until the vegetables are soft and the pasta is cooked; add water if needed.
Stir in the olive oil if it was packed on its own; top with parmesan.

Notes

For vegetarian, skip parmesan (some uses animal rennet) or use nutritional yeast. Butter powder is optional. Contains dairy and wheat.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; flat-leaf parsley counted as fresh parsley, small pasta shells counted as dry pasta, oil packets (the first choice counted), cheese packets counted as grated parmesan (a packet 4 g). Brands and portions vary, so use it only as an approximation.