Happy National Pasta Day!

•1 package sweet potato glass noodles, 3 oz.
•1 can full fat coconut cream
•1 tbsp coconut oil
•1/4 cup finely diced white onion
•4 garlic cloves, minced
•1/2-1 tsp sea salt to taste
•1 tsp onion powder
•1- 1/2 tsp garlic powder to taste
•Fresh Parsley for Garnish
•1 carrot, slivered
•1 small zucchini, sliced and quartered
•1 cup Baby Kale 

1. Bring a medium pot of water to boil. Add the noodles and boil for 6 minutes. While they are boiling, prep the veggies.

2. When done drain and rinse with cold water.

3. Add 1/4 tsp of coconut or olive oil to the noodles to prevent sticking together. Set noodles aside.

4. Warm the coconut oil in a skillet. Add the diced onion and cook until soft and transparent.

5. Add the minced garlic and cook until fragrant.

6. Add the coconut cream and seasonings and simmer for about 5 minutes.

7. Add the zucchini and simmer until they are just-tender.

8. Add the carrots and cook until tender.

9. Fold in the noodles and cook for about 5 minutes.

10. Stir in the kale just before serving.