Penne with Brussels Sprouts and Bok Choy

Penne with Brussels Sprouts and Bok Choy

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  • Makes: 6 servings
  • Start to Finish 30 mins
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 17


  • 1 cup dried multigrain penne (about 3-1/2 ounces)
  • 2 teaspoons olive oil
  • 2 shallots, finely chopped (about 1/2 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 to 70% tub-style vegetable oil spread
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese


  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 Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 127 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 212 mg sodium, 17 g carb. (3 g fiber, 2 g sugars), 6 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1; Vegetables (d.e): 1

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