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Sunday, March 29, 2015

Green Goddess Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • hing
  • 3 tablespoons coconut oil
  • 6 tablespoons vegan butter
  • 3 quarts water
  • about 5 tsp fine sea salt
  • 8 ounces whole wheat or 8 ounces brown rice elbow macaroni
  • 2 zucchini, halved lengthwise and cut into 1/4 inch slices (about 2 1/2 cups)
  • 1/2 bunch about 4 oz kale, cut into 1/2 inch strips
  • 1/2 teaspoon pepper
  • 1/4 cup pine nuts

Recipe

  • 1 in a one qt saucepan over low heat melt the faux butter and add the hing. set aside.
  • 2 in a 4-6 qt stockpot over high heat, combine the water with about 1 1/2 tbs salt. bring the water to a boil, add macaroni, and cook according the package directions until al dente. stir in zucchini a zucchini, broccoli and kale before noodles are done, about 1 minute.
  • 3 drain pasta mixture, reserving 1/2 cup of the pasta cooking water. return the mixture to the pot and stir in the hing butter, pepper, and 3 tbs pine nuts, and the remaining 1/4 tbs salt. tranfer pasta to plates or platter. garnish with remaining pine nuts and serve.

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