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.