• 4 cloves garlic, minced
• 3 tablespoons refined coconut oil
• 6 tablespoons vegan butter
• 3 quarts water
• About 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
• 1⁄4 cup pine nuts

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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