| 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
- 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
- 1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
- 2 tablespoons finely grated lemon zest
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1160 |
| Total Fat | 75 g |
| Saturated Fat | 10 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 25 g |
| Cholesterol | 0 mg |
| Sodium | 672 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1160 |
| Total Fat | 75 g |
| Saturated Fat | 10 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 25 g |
| Cholesterol | 0 mg |
| Sodium | 672 mg |
Reviews
All I’m trying to get is a whole wheat bread recipe, and what I get brownbetty, spaghetti receipes. I don’t like this web site!!!! Bring back the old one. At least I could get a recipe for what I wanted!!!
the worst thing i ever ate it tasted like poop
This recipe was okay. It probably would have been better had I had time to make the lemon olive oil. I’ll keep the idea as everything goes together well, in fact the bok choi would be great over rice as well. I think it would be great once I make some changes like mincing the ginger and adding lemon juice.
Finally a recipe that marries well with whole grain pasta! Delicious and easy with ready ingredients.