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“This is a vegan pasta dish out of The Skinny B*tch in the Kitch. Easy and yummy,”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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