Spaghetti with Broccoli and Bok Choy

4 servings, 30 minutes

10 ounces dried spaghetti

2 tablespoons canola oil

1 fake chicken patty (I used Gardein Chik'n Scallopini)

1 small red onion

3-6 garlic cloves

1 medium head broccoli

1 medium bok choy

1 can diced tomatoes

1 teaspoon dried red pepper flakes

2 heaping teaspoons pesto

2 teaspoons olive oil

Freshly grated parmesan cheese

Salt and pepper to taste

  1. Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, about 12 minutes. Drain and set aside.
  2. While the pasta is cooking, heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the frozen Gardein Chik'n patty. Cook each side for about 2-3 minutes. Remove from pan and set aside.
  3. Add the remaining 1 tablespoon of canola oil to the skillet. Chop the onion and mince the garlic. When the oil is hot, add the onion and garlic to the pan. Stir to cover in oil and let cook over medium heat for about 5 minutes. 
  4. Chop the broccoli, both the florets and the stems, into bit size pieces. Chop the stems of the bok choy. Add the broccoli and bok choy stems to the skillet. Stir to combine with the remaining ingredients. Cook for about 3 minutes or until the broccoli and bok choy stems are not quite cooked. The broccoli should be bright green and still be a little stiff. 
  5. Add the diced tomatoes and red pepper flakes. Cook for another minute. 
  6. Coarsely chop the bok choy leaves and add them to the skillet. Stir to combine and let cook for just under a minute, or until vibrant green.
  7. Turn off the heat. Stir in the pesto and drizzle the olive oil over the sauce. Season with salt and pepper. 
  8. To serve, divide the pasta among 4 bowls. Top each serving with 1/4 of the sauce. Grate some parmesan cheese onto the top of each serving. Eat while warm.
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