Penne with Brussels Sprouts and Bok Choy
This tasty side dish of multigrain pasta and Brussels sprouts is a scrumptious partner for roasted turkey, baked ham, or roast beef.
Ingredients
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1 cup dried multigrain penne (about 3-1/2 ounces)
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2 teaspoons olive oil
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2 shallots, finely chopped (about 1/2 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 to 70% tub-style vegetable oil spread
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2 teaspoons dried Italian seasoning, crushed
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1/4 teaspoon salt
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1/4 to 1/2 teaspoon ground black pepper
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3 tablespoons grated Parmesan cheese
Directions
1.
Cook pasta according to package directions, except omit salt. Meanwhile, in a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook for 3 to 4 minutes or until shallots are tender, stirring frequently.
2.
Add wine to 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 cooked pasta to vegetable mixture in skillet. Stir in vegetable oil spread, Italian seasoning, salt, and pepper. Transfer to a serving dish. Sprinkle individual servings with Parmesan cheese.
Nutrition information
Calories 127, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 2 mg, Sodium 212 mg, Carbohydrate 17 g, Total Sugar 2 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 76%, Calcium 13%, Iron 10%. Exchanges: Vegetable 1, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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