Whole Wheat Spaghetti with Greens, Lemon, and Ginger |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) package whole wheat spaghetti |
1/3 cup lemon olive oil, recipe follows, or olive oil |
1 large red onion, thinly sliced |
1/2 cup golden raisins |
1 1/2 tablespoons julienned strips peeled, fresh ginger (from a 1-inch piece ginger) |
1 tablespoon finely grated lemon zest |
3 garlic cloves, thinly sliced |
1 teaspoon salt |
1/4 teaspoon crushed hot red pepper flakes |
2 pounds baby bok choy or 2 bunches broccoli rabe, cut crosswise into 1-inch squares |
2 teaspoons balsamic vinegar |
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil |
2 tablespoons finely grated lemon zest |
Directions:
1. Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.
2. Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.
3. Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
4. Lemon Olive Oil:
5. Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
6. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.
7. Yield: 1 cup
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