Recipe courtesy of Lori Longbotham
Episode: Lemons Every Way
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Whole Wheat Spaghetti with Greens, Lemon, and Ginger
Total:
17 min
Prep:
5 min
Inactive:
2 min
Cook:
10 min
Yield:
4 servings
Total:
17 min
Prep:
5 min
Inactive:
2 min
Cook:
10 min
Yield:
4 servings

Ingredients

Lemon Olive Oil:

Directions

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.

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.

Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.

Lemon Olive Oil:

Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.

Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

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