Fresh and filling, this dehydrated pasta primavera is not your typical backpacking fare. Loaded with zucchini, summer squash, and tomatoes, this meal offers that burst of vegetables that you’ve been craving after a few days on the trail.
1small zucchinicut into 1/4” thick half-moons
1small summer squashcut into 1/4” thick half-moons
Place the zucchini, summer squash, tomatoes, capers, and parsley on dehydrator trays and dehydrate at 135 for 8-12 hours until completely dried.
Pack for the Trail
Pack the dried vegetables, pasta, butter powder, spices and salt in a resealable bag along with two parmesan cheese and two olive oil packets, or pack the oil separately in a small container.
On Trail Preparation
At camp, add all ingredients except for the cheese to a cookpot with enough water to barely cover the pasta. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the vegetables are soft and the pasta is cooked through, adding more water if needed.
Top with cheese & enjoy!
*omit parmesan cheese to make this vegetarian (could subsitute with some nutritional yeast).
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/dehydrated-backpacking-pasta-primavera/