Ingredients

• 8 oz uncooked spaghetti noodles, broken in half
• 1 C THRIVE Mushroom Pieces
• 1/2 C THRIVE Green Peas
• 1/2 C THRIVE Zucchini
• 1/4 C THRIVE Béchamel (Creamy White Sauce)
• 1/4 C THRIVE Instant Milk
• 1/2 tsp Garlic Powder
• 1/4 tsp Peppercorn
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt, Table
• 1/2 C THRIVE Shredded Parmesan Cheese

Directions

1. For the Jar
2. 1. In a quart jar, carefully insert the broken spaghetti. Keep the jar tilted a bit to keep the spaghetti from falling over while you put in the rest of the ingredients, minus the cheese.
3. 2. Place the cheese in a plastic baggie, and put this in the top of the jar before putting the lid on.
4. 3. Store on the shelf for short term use, or use an oxygen absorber or vacuum sealer for longer storage.
5. To Cook the Dish
6. 1. Remove the cheese baggie and set aside.
7. 2. In a soup pot or Dutch oven, pour the contents of the jar along with 4 1/2 cups of water.
8. 3. Bring to a boil. Reduce heat and simmer uncovered until the pasta is cooked through, 8-10 minutes.
9. 4. Pour the cheese from the baggie into the pasta and stir well to combine. If it looks too dry, add in a Tablespoon or two of water and allow it to absorb. Remove from heat.
10. 5. Optional: Add 1-2 Tbsp. of butter to finish the pasta.