Our Pasta and Spring Vegetables with Butter Sauce?áis an?áauthentic Italian-inspired recipe reimagined for the backcountry. With imported freeze-dried Tagliatelle?ápasta, peas, zucchini,?átarragon, and just the right amount of parmesan cheese and black pepper, this classic pasta dish will become one of your favorites,?áboth on trail and at home.
- Tagliatelle pasta, light butter sauce, parmesan cheese, and colorful vegetables?á
- Vegetarian
- 10 year shelf life?á(exact expiration date found on product packaging)
- 300 calories per pouch
- 14g of protein per?ápouch
- 1 serving per pouch
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Instant Pasta (Ground Durum Wheat Semolina, Egg, Water, Salt), Dried Parmesan Cheese (Cultured Part-skim Milk, Salt, Enzymes, Disodium Phosphate), Dried Carrot, Freeze-dried Zucchini, Dehydrated Sweet Cream Solids, Butter Sauce Flavor (Modified Corn Starch, Salt, Whey Solids, Non-fat Dry Milk, Maltodextrin, Butter, Sugar, Buttermilk Powder, Natural Butter Flavor, Xanthan Gum, Lactic Acid), Freeze-dried Peas, Dehydrated Onion, Dried Red Bell Pepper, Dehydrated Garlic, Dried Spinach Flakes, Basil, Tarragon, Parsley.
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1. Remove and discard oxygen absorber.
2. Add 1 cup (240mL) of boiling water.
3. Stir well, seal pouch, wait 8 minutes.
4. Stir again, reseal, wait 7 more minutes. Enjoy!
Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
