Rainbow Sphagetti Recipe

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  • 6 Ziploc bags
  • 1 pack Italia spaghetti, cooked
  • Food colors half tsp each (use 6)
  • 1 cup Water
  • Divided 3 tbsp. butter, melted
  • 1/3 cup freshly grated Parmesan
  • kosher salt
  • Freshly ground black pepper


Place 2 tbsp water into each ziplock back (used 6 for 6 different colors). Add half tsp of food color to each bag. Divide the italia spaghetti equally into the 6 different bags. Shake until they are coated in their colors. Remove each sphagetti individually from ziplock bag and rinse with cold water. Combine in a large bowl and toss together with butter and parmesan cheese. Season with salt and pepper and serve.

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