Recipe courtesy of Lori Longbotham

Whole Wheat Spaghetti with Greens, Lemon, and Ginger

Getting reviews...
Save Recipe
  • Total: 17 min
  • Prep: 5 min
  • Inactive: 2 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Lemon Olive Oil:

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.

Lemon Olive Oil:

Yield: 1 cup
  1. Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
  2. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.
8m Easy 99%
CLASS
20m Easy 93%
CLASS
14m Easy 99%
CLASS
9m Easy 98%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
15m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now