After a long day on the trail, there is nothing better than a large bowl of carbs to tame that growling stomach. While boiling a pot of water, throwing on some noodles and topping it off with sauce is an easy alternative; why not change up the menu by adding these tasty recipes to your next backcountry menu.

Hot Red Pepper Pasta

• 1 pound linguine or fettuccine
• 1/4 cup olive oil
• Garlic powder to taste
• 1 teaspoon crushed red pepper (pick up a packet at your nearest pizza joint)
• 2 Tablespoons parsley flakes

At home

Pack garlic powder, red pepper, and parsley in a zip-top bag. Put olive oil in a leak proof container.

In camp

Cook and drain pasta. Add remaining ingredients and toss to coat.

Courtesy of One Burner Way, written by Melissa Gray and Buck Tilton

Bacon Spaghetti

• 1/2 cup Parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons bacon bits
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces spaghetti
• 1 Tablespoon olive oil

At home

Pack everything but pasta and oil in a zip-top bag. Transfer oil to a leak proof container.

In camp

Cook and drain pasta. Stir in oil, then add contents of baggie. Mix well.

Courtesy of Lipsmackin’ Backpackin’, written by Tim and Christine Conners

Zesty Pasta Salad

• 4 ounces cooked and dehydrated curly/corkscrew pasta
• 1/4 cup golden raisins
• 2 Tbsp dehydrated sliced black olives
• 1/4 cup chopped walnuts or pine nuts, toasted
• 3 Tbsp Parmesan cheese

Dressing:

• 2 Tbsp olive oil
• 1 packet lemon juice
• 1 packet mustard
• 1/2 tsp each dried basil, oregano and dill
• 1 Tbsp dehydrated shallots or onions
• 1/4 tsp pepper
• Salt to taste

At home

Add pasta, raisins, and olives into quart size freezer zip lock bag. In a small snack size zip lock bag, combine the dressing ingredients. Seal and shake well.

In camp

Cover the pasta, raisins and olives with boiling water. Seal well, and let sit for 10-15 minutes. Drain off any remaining water carefully. Pour dressing over pasta, seal the bag tightly and toss to coat. Add in the nuts, stir in and toss with Parmesan cheese to taste.

Note: The olives dry well on a tray with the same time as the pasta. For ease, buy canned sliced olives and drain well. This would be considered a "warm" salad. One could cool it down by sealing it tightly and chilling it in a cold stream. It would work well with chicken or cubed cheese added in as well-or any freeze dried vegetable that is liked (add in with water).

Courtesy of Trail Cooking