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Penne with Brussels Sprouts & Bok Choy

penne with brussels.jpg


  • 1 cup multi-grain penne (about 3½ ounces)

  • 2 teaspoons olive oil

  • Bertolli Extra Light Tasting Olive Oil 17 Fl Oz

  • 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


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.


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