Sneak your daily serving of veggies into this delicious pasta dish!
3 to 4 cups veggie juice, such as beet, kale, red cabbage, or carrot
2 to 3 cups water
1 pound pasta, shape of your choice
Kosher salt, for taste
For the garnish:
In a pot, combine veggie juice and water with a healthy dose of salt, then bring to a boil. The proportion of juice to water changes by vegetable (beet juice is more potent than kale for example) but you’ll generally need more juice than water, equaling about 6 cups.
When liquid comes to a boil, add pasta and cook per package instructions.
Get creative with your sauces and toppings!