East Meets West: Bok Choy and Pasta

Bok Choy often pairs with Asian stir-fry, but I think the mild flavor lends itself to other regional cuisine. Here it’s added to Mediterranean pasta, cheeses, and herbs for a quick meal. I don’t have exact measurements because this is supposed to be fast – it will take as long as the pasta to cook – so just eyeball it.

East Meets West Pasta for Two

• 1 cup pasta (Prepare according to package instructions. I recommend Food For Life’s Ezekiel 4:9 penne because it’s quick cooking and a complete protein.)
• olive oil (about 2 tsp)
• large handful fresh mushrooms (I used shiitake today, but a mix or others would be great, too.)
• 2 heads of baby bok choy, chopped into 1″ pieces
• 2 Tbsp grated Parmigiana or Romano cheese (or use Vegan substitute)
• 1 oz. feta cheese (omit for Vegan)
• pinch of fresh herbs such as oregano, basil, and/or parsley

Get the water boiling for the pasta and begin to cook according to the package instructions. In a saute pan, heat to medium low, drizzle about a tsp of olive oil, and cook the mushrooms until softened and beginning to brown. You may want to cover if they are too dry. Remove cover if using and add the bok choy. Cook until just wilted. Add to mushrooms and boy choy to the pasta along with the cheese and another drizzle of olive oil.