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Course: Main Course


Green Goddess Pasta shared by

Source: pcrm.org

Serves

Ingredients

  • 4 cloves garlic minced
  • 3 tablespoons refined coconut oil
  • 6 tablespoons vegan butter
  • 3 quarts water
  • 5 teaspoons fine sea salt
  • 8 ounces whole wheat or brown rice elbow macaroni
  • 2 zucchini halved lengthwise and cut into 1/4-inch slices
  • 1 broccoli crown cut into bite-sized florets (about 2 1/2 cups)
  • 1/2 bunch (about 4 ounces) kale cut into 1/2-inch strips
  • 1/2 teaspoon pepper
  • 1/2 cup pine nuts

Directions

Directions

In a 1-quart saucepan over low heat, combine the garlic and coconut oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside.

In a 4-to 6-quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the macaroni, and cook according to the package directions until about 1 minute shy of being done. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked, about 1 minute.

Drain the pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons of the pine nuts, and the remaining 1/2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve.

 

 

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