Backpacking Recipe: Pasta Primavera | REI Co-op Journal


Fresh veggies and hearty pasta come with each other to make this backpacking-friendly version of Pasta Primavera.

Getting the ideal balance among healthful and filling can be a challenge when preparing your backpacking meals. On one particular hand, you want to prioritize calories. But on the other, you can only go so extended devoid of seeing a vegetable prior to you start out to really feel a small strange. This pasta primavera was made to verify each boxes.

Vegetables on dehydrating rack for pasta primavera

At residence, start out by loading up your dehydrator with vegetables. We went with zucchini, yellow squash, and cherry tomatoes. We also dehydrated some green “flavor enhancers”: flat-leaf parsley and capers. Following all the things has dehydrated, you can start out to package it in a resealable container. You can location the dehydrated veggies, swift-cooking pasta, parsley, capers, butter powder, and dried spices all into the exact same container.

Dehydrated vegetables on rack ready for pasta primavera

At camp, empty all the things into a pot, cover with water and bring to a simmer. Stir periodically till the pasta has totally absorbed all of the water. As soon as it is accomplished cooking add a handful of tablespoons of olive oil to assist pad the calorie count a small bit and add to the all round flavor.

When you are accomplished, you really should be hunting at a significant heaping pot of hearty pasta and a refreshing bouquet of vegetables. So if you are hunting to diversify your trail eating plan to incorporate some far more veggies, then you have got to give this recipe a attempt.

Backpacking Pasta Primavera

Tends to make two servings

Backpacking pasta primavera, cooked and in pan


  • 1 smaller zucchini, reduce into 1/4” thick half-moons
  • 1 smaller summer time squash, reduce into 1/4” thick half-moons
  • 14 cherry tomatoes, reduce in half
  • two tablespoons capers, drained
  • two tablespoons flat-leaf parsley, stems removed
  • 1 cup smaller pasta shells
  • two tablespoons butter powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • two olive oil packets (or two tablespoons olive oil)
  • two parmesan cheese packets


Location the zucchini, summer time squash, tomatoes, capers, and parsley on dehydrator trays and dehydrate at 135 for eight-12 hours till totally dried.

Pack the dried vegetables, pasta, butter powder, spices and salt in a resealable bag along with two olive oil packets, or pack the oil separately in a smaller container.

At camp, add all components except for the cheese to a cookpot with sufficient water to barely cover the pasta. Bring to a boil, then lower heat and simmer for about 10 minutes, till the vegetables are soft and the pasta is cooked by means of, adding far more water if required. Major with cheese &amp appreciate!

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