Green Goddess Pasta - cooking recipe

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

Preparation

In a one qt saucepan over low heat melt the faux butter and add the hing. Set aside.
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.
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.