Whole Wheat Spaghetti with Greens, Lemon, and Ginge

Name: Whole Wheat Spaghetti with Greens, Lemon, and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente.
2
Drain the pasta in a colander.
3
Heat the lemon oil in a large skillet over medium-high heat.
4
Add the onion, and cook, stirring, for 2 minutes.
5
Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes.
6
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.
7
Add the vinegar and cook, stirring, for 1 minute.
8
Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well.
9
Serve hot.
10
Place the oil and the zest in a glass jar.
11
Let stand at room temperature for at least 2 weeks, shaking occasionally.
12
Pour the oil through a strainer and discard the zest.
13
Transfer to a jar and store, tightly covered, at in refrigerator.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Whole Wheat Spaghetti with Greens, Lemon, and Ginger falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Spaghetti with Greens, Lemon, and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions