At Home:
1 (26 ounce) jar spaghetti sauce (your favorite brand)
4 ounces whole-wheat angel-hair pasta
1/4 cup Kraft Parmesan cheese
Dehydrate your favorite spaghetti sauce until it is hard and brittle. Low-fat vegetarian sauce dries more readily. A chunky brand of sauce should be pureed in a blender prior to dehydration. Place dried spaghetti sauce in a Ziploc bag. Carry pasta and cheese separately.
Nutritional Snapshot
(per serving) |
calories: 620
protein: 17 g
carbohydrates: 77 g
sodium: 1790 mg
fiber: 12 g
fat: 29 g
cholesterol: 10 mg
weight per serving: 4 ounces
total servings: 2
|
Note that thoroughly dried spaghetti leather will keep for a few weeks without refrigeration. If a longer period of time will elapse before it is used, it should be placed in a tightly sealed bag and stored in a freezer.
On the trail:
2 1/2 cups water
2 tablespoons olive oil
Crumble dried spaghetti sauce into 2 1/2 cups of cold water and heat to boiling. Add 2 tablespoons of olive oil and 4 ounces of pasta. Stir quickly for a few minutes. Simmer if your stove will permit; otherwise, remove from heat to prevent burning, keeping the contents hot as long as possible. The pasta should soak up the liquid so that there is no need to drain the pot. Add 1/4 cup of Parmesan cheese, stir, and serve.
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About the Authors: Christine and Tim Conners have been hiking together since they began dating. Marriage and four children later, they're still chasing each other down the trail. Chris, a graduate of Outward Bound, is a children's mental health therapist and psychology instructor. Tim is a propulsion engineer specializing in advanced aircraft design. They live in Savannah, Georgia.
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