Penne with Brussels Sprouts & Bok Choy

Penne with Brussels Sprouts & Bok Choy

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From: Diabetic Living Magazine

This tasty recipe of multi-grain pasta and Brussels sprouts makes a scrumptious side for roasted turkey, baked ham, or roast beef.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup multi-grain penne (about 3½ ounces)
  • 2 teaspoons olive oil
  • 2 shallots, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine or water
  • 1 cup chopped, trimmed fresh Brussels sprouts
  • 6 cups chopped bok choy
  • 1 tablespoon 60-70% tub-style vegetable oil spread
  • 2 teaspoons dried Italian seasoning, crushed
  • ¼ teaspoon salt
  • ¼- ½ teaspoon ground pepper
  • 3 tablespoons grated Parmesan cheese


  • Prep

  • Ready In

  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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 127 calories; 4 g fat(1 g sat); 3 g fiber; 17 g carbohydrates; 6 g protein; 2 mg cholesterol; 2 g sugars; 212 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, ½ fat

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