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 |
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