Step 1

Place the zucchini, summer squash, tomatoes, capers, and parsley on dehydrator trays and dehydrate at 135 for 8-12 hours until completely dried.

Step 2

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

Step 3

At camp, add all ingredients except for the cheese to a cookpot with enough water to barely cover the pasta. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the vegetables are soft and the pasta is cooked through, adding more water if needed.

Step 4

Top with cheese & enjoy!