Pasta Broccoli

Pasta Broccoli

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This recipe is a go to! Whether you use freeze dried or fresh ingredients when making, it is guaranteed to be a favorite. The entire dish freeze dry’s well. Making it convenient to store for the future, use on a busy night, or to take on your next outdoor adventure. Simply rehydrate and savor the deliciousness!

Ingredients

●  3 Tbsp. olive oil
●  4 large cloves chopped garlic
●  4 Tbsp. butter
●  1 Tbsp. basil
●  2 heads broccoli
●  2 cans (14 oz.) chicken broth
●  1 can cream of chicken soup
●  Salt & Pepper
●  1 lb Farfalle (Bow Tie) pasta

Directions

Combine 3 Tbsp. olive oil with 4 large cloves chopped garlic. Let sizzle in the pan for a minute or two. (Do not let it brown.)

Add 4 Tbsp. butter and 1 Tbsp. basil.

Once butter has melted, add 2 heads of broccoli (chopped at the crown). Stir to coat broccoli.

Add 2 (8 oz.) cans of chicken broth. Cover and cook on medium until mixture comes to a boil.

Meanwhile, cook 1 lb Farfalle (Bow Tie) pasta according to package instructions. Drain and add to broccoli mixture.

Add salt and pepper to taste. Sprinkle with fresh grated parmesan cheese.

FREEZE-DRYING INSTRUCTIONS

  1. Spread pasta evenly on trays lined with silicone mats. Or use a small cookie scoop to make  dollops. Make note of the weight of the trays with food.
  2. Process according to freeze-dryer instructions.
  3. When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.

TO RECONSTITUTE

Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.


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