Backpackers Pantry Vegetarian Pasta & Spring Vegetables with Butter Sauce

This Pasta and Spring Vegetables with Butter Sauce is an authentic Italian-inspired recipe reimagined for the backcountry. With imported freeze-dried Tagliatelle pasta, peas, zucchini, tarragon, and just the right amount of parmesan cheese and black pepper, this classic pasta dish will become one of your favorites, both on trail and at home.

• Tagliatelle pasta, light butter sauce, parmesan cheese, and colorful vegetables
• Vegetarian
• 10 year shelf life (exact expiration date found on product packaging)
• 300 calories per pouch
• 14g of protein per pouch

Ingredients: 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.

Allergens: Contains: Egg, Milk, Wheat. Produced in a facility that contains: Peanuts, Sesame, Soy, Tree Nuts.

*Please review packaging for the most up-to-date allergens.

Preparation & Storage:

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. Directions are set for 5,000 feet.

Best By Date on packaging is 10 years from manufacturing date.