Recipe courtesy of Lori Longbotham
Whole Wheat Spaghetti with Greens, Lemon, and Ginger
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1160
- Total Fat
- 75
- Saturated Fat
- 10
- Carbohydrates
- 112
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 25
- Cholesterol
- 0
- Sodium
- 672
- Total: 17 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 10 min
Ingredients
One 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
Lemon Olive Oil:
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
2 tablespoons finely grated lemon zest
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.