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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a vegan pasta dish out of The Skinny B*tch in the Kitch. Easy and yummy, Ingredients:
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 |
Directions:
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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