Gem Electric Neon Pasta
Transform your dinner table into a vibrant masterpiece with Gem Electric Neon Pasta, the ultimate fusion of artistry and flavor! This visually stunning recipe uses natural coloring from red cabbage, beet juice, and spinach to create jewel-toned ribbons of linguine in dramatic shades of purple, blue, pink, and green. Perfectly al dente pasta is tossed with a zesty garlic-lemon coconut sauce, delivering a creamy, tangy finish that complements the playful hues. Ideal for special occasions or an unforgettable weeknight meal, this dish is as nutritious as it is eye-catching. Garnish with fresh basil and a sprinkle of Parmesan for a show-stopping presentation that’s sure to wow your guests. Get ready to experience pasta like never before with this electrifyingly colorful, family-friendly recipe!
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 1 medium head Red cabbage
- 1 tsp Baking soda
- 1 cup Beet juice
- 2 cups Spinach leaves
- 3 tbsp Coconut milk
- 2 tbsp Fresh basil
- 0.25 cup Parmesan cheese (optional)
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 minced Garlic cloves
Instructions
Begin by preparing the red cabbage dye. Chop the red cabbage into small pieces and place them in a large pot filled with 6 cups of water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes until the water turns a deep purple.
Strain the cabbage water into a large bowl, discarding the cabbage solids. This purple water will serve as a natural dye base.
In two separate bowls, divide the purple dye. Leave one bowl purple and make the second one alkaline by stirring in 1 teaspoon of baking soda. This will turn the water into a vibrant blue color.
Cook the linguine pasta in the purple-dyed water according to package instructions. For a split-color effect, cook half the pasta in the purple water and the other half in the blue water. Once cooked al dente, strain and set the pasta aside.
For neon pink pasta, mix 1 cup of beet juice with warm pasta and toss until evenly colored.
To prepare the electric green color, blend spinach leaves, olive oil, and a splash of coconut milk until smooth. Toss another portion of the pasta in this mixture to achieve a bright green hue.
For the sauce, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes. Stir in the lemon juice, coconut milk, and a pinch of salt.
Plate the pasta, serving each color in individual nests for a gem-like display. Drizzle with the creamy garlic-lemon sauce and garnish with fresh basil. Sprinkle with Parmesan cheese if desired.
Serve immediately and enjoy this electrifyingly colorful dish that’s as fun to eat as it is to look at!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 49.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1239 mg | 95% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
