Pink pasta with no artificial colors or food dyes. Fun for Valentines Day, Mothers Day, or parties! This food science project would also be fun for kids to participate in.
See below instructions. I apologize in advance for the blurry pictures. These are screen shots from videos I took of this process and posted to Pinterest. Follow the Weekend Whatnots on Pinterest for more fun ideas!
Start by boiling purple cabbage.
Boil for about 10 minutes so the water becomes dark purple. Then, remove the cabbage and add the pasta to the boiling purple water. Boil according to directions on the pasta packaging and then drain.
Now you have faintly purple pasta. The trick to turning it pink is lemon. The acid from lemon juice causes a reaction that turns the pasta from purple to pink. So now it’s time to make a lemon garlic sauce. Make the sauce in a pot that is big enough to hold the pasta you made. Below is the lemon garlic sauce recipe we used. Adjust as needed for the amount of pasta you use.
1lb pasta of your choice
1/2 cup olive oil
2 Shallots minced
5 cloves garlic minced
2 lemons juiced
Salt and pepper to taste
Directions for sauce: Sauté shallots in olive oil for 2-3 minutes. Add garlic and sauté for one more minute. Add juice of two lemons.
Add drained pasta to the sauce pot. Stir and watch the pasta start to turn pink before your eyes.
Salt and pepper to taste. This pasta can be served as is, with grilled chicken or shrimp, or just artichoke hearts for a vegetarian option.
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