From October 2013:
1 pound whole wheat penne
1 TBSP grapeseed oil
1/2 C shiitake mushrooms, rinsed and sliced
1 head bok choy (both the stems and leaves)
1 pint Cherry tomatoes (heirloom, if available, for the colorful factor!)
1 Tsp Turmeric
1 tsp Italian seasoning (optional)
4 cloves garlic, minced
Sea salt and pepper, to taste
Fill a 3-quart sauce pan with water and bring to a boil. Add a pinch of sea salt and pasta and bring to a boil. Cook pasta according to instructions on packaging.
While pasta is cooking, take out a 10-inch pan and sauté garlic for two minutes then add in mushrooms and white stems of bok choy. Sauté for approx. 8 minutes and then add in turmeric, sea salt and pepper.
Add in tomatoes and continue to sauté for another 5 – 10 minutes. Poke tomatoes with a knife to release their juices.
Add in bok choy leaves and saute for an additional 5 minutes, until leaves wilt.
Once pasta is ready, drain and place in serving bowl. Add in the veggie mixture and toss.
You can serve with sliced avocado and sprinkle with nutritional yeast if you want your meal to be vegan (I’m a big fan of Bragg’s Nutritonal Yeast in the shaker) OR serve with fresh Parmesan cheese.