Whole Wheat Spaghetti with Greens, Lemon, and Ginger

• 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.
14. Yield: 1 cup

whole wheat spaghetti, lemon olive oil, red onion, golden raisins, fresh ginger, lemon zest, garlic, salt, hot red pepper, baby bok choy, balsamic vinegar, extravirgin olive oil, lemon zest

Taken from www.foodnetwork.com/recipes/whole-wheat-spaghetti-with-greens-lemon-and-ginger-recipe.html (may not work)