Penne with Brussels Sprouts & Bok Choy
Ingredients
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1 cup multi-grain penne (about 3½ ounces)
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2 teaspoons olive oil
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Bertolli Extra Light Tasting Olive Oil 17 Fl Oz
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2 shallots, finely chopped (about ½ cup)
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2 cloves garlic, minced
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2 tablespoons dry white wine or water
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1 cup chopped, trimmed fresh Brussels sprouts
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6 cups chopped bok choy
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1 tablespoon 60-70% tub-style vegetable oil spread
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2 teaspoons dried Italian seasoning, crushed
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¼ teaspoon salt
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¼- ½ teaspoon ground pepper
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3 tablespoons grated Parmesan cheese
Instructions
1. Cook pasta according to package directions, except omit salt. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook for 3 to 4 minutes or until the shallots are tender, stirring frequently.
2. Add wine to the skillet; cook until evaporated, scraping up any browned bits in the skillet. Add Brussels sprouts; cook and stir for 3 minutes more. Add bok choy; cook and stir for 2 minutes.
3. Add the cooked pasta to the vegetable mixture in the skillet. Stir in vegetable oil spread, Italian seasoning, salt, and pepper. Transfer to a serving dish. Sprinkle individual servings with Parmesan.
Source: http://www.eatingwell.com/recipe/270181/penne-with-brussels-sprouts-bok-choy/