1teaspoonwhite vinegarto intensify and freshen the color
Instructions
First, make the beet juice. Blend beet chunks and 1½ quarts of water in a blender until smooth. Strain juice and discard beet pulp. Reserve the beet liquid/juice.
In a medium to large pot, bring the remaining 3 quarts of water and 1 Tablespoon of salt to a boil. Add pasta and cook for about 2-3 minutes or until bendable. At the same time pasta is cooking, bring 4 cups (or 1 quart) of the reserved beet juice, a sprinkle of salt, and vinegar to a boil over medium high heat in a large sauté pan.
Using tongs or a pasta strainer, lift out partially cooked pasta from the pot and place in the sauté pan with the boiling juice. Cook pasta until al dente, stirring frequently, over medium-high heat. You may need to add another cup or two (or ¼ to ½ quart) of the remaining beet juice to finish cooking the pasta. Once pasta is cooked, strain.
You can sauté colored, strained pasta with oil and/or butter, garlic, herbs, cheese, and pretty much anything else that you want.
Recipe Notes
OTHER JUICES: You can use red cabbage, spinach or any other leaf vegetable, bell pepper, carrots (although color won't be vibrant. Definitely, not a fave ingredient to color pasta), etc to color pasta. The most important thing is to use a concentrated vegetable juice to achieve a vibrant color.
STORAGE: Store leftovers in an airtight container for up to 3 days. Freeze pasta al dente for up to one month!
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