By Jan LeBaron of Healthy Harvest
You can use fresh vegetables in place of the freeze dried if you happen to have them.
This recipe is light & fresh.
8 ounces dried rotini pasta (about 2 cups or other pasta, bow tie is fun or you can even just use spaghetti)
2 cups Asparagus, chopped freeze dried.
½ cup tomatoes diced, freeze dried
2 Tablespoons onions, chopped dehydrated
2 teaspoons garlic granules
½ cup white cream soup base
2 cups water
1 teaspoon lemon peel
2 teaspoons Italian seasoning
4 Tablespoons parmesan cheese, grated dehydrated
In medium pan, bring to boil 6 cups of water, add 1 teaspoon of salt, add pasta, lower heat to medium boil until pasta is cooked. Drain and set aside. In a medium pan bring to boil 2 cups water, add onions, garlic granules, lemon peel, Italian seasoning, white cream soup base, whisking as you add. Add ½ of the parmesan cheese, whisk in, lower heat to very low just enough to keep warm. In a medium bowl and the tomatoes and asparagus, cover with boiling water and let sit for 5 minutes to rehydrated. Drain and dump over the top of pasta in a serving bowl, toss, then cover with sauce, serve and top with additional parmesan cheese. Serve with salad and hot garlic bread.
From “Jan’s Fabulous Food Storage Recipes” page 152