Recipe: Whole Wheat Spaghetti with Greens, Lemon and Ginger (with homemade lemon oil)

WHOLE WHEAT SPAGHETTI WITH GREENS, LEMON AND GINGER

"All the fabulous flavors going on here make for a very delicious, healthful dish, and it's quick and easy to prepare, great for one of those nights you get home from work late. If you'd like, garnish the pasta with toasted pine nuts. De Cecco makes an excellent whole wheat spaghetti."

16 ounces whole-wheat spaghetti, uncooked
2 bunches broccoli rabe*
1/3 cup Lemon Oil (recipe follows) or olive oil
1 large red onion, thinly sliced
1/2 cup golden raisins
1 1/2 tablespoons julienned ginger
1 tablespoon finely grated lemon zest
3 garlic cloves, thinly sliced
1 teaspoon salt
1/4 teaspoon crushed hot red pepper flakes
2 teaspoons balsamic vinegar
Pine nuts, toasted (optional, for garnish)

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; set the pot aside.

Meanwhile, cut off and discard the thick stems from the broccoli rabe. Cut the leaves crosswise into 1-inch wide strips. Set aside.

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 to the skillet and cook, stirring, for 2 minutes.

Add the greens in batches. As the leaves of each batch begin to wilt, add more another batch, 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 immediately, garnished with toasted pine nuts, if desired.

LEMON OIL

1 cup extra virgin olive oil (or olive oil, grapeseed oil, or vegetable oil)
3 tablespoons finely grated lemon zest

Place the oil and zest in a glass jar, cover tightly, and refrigerate for at least 3 weeks, shaking occasionally.

Pour the oil through a strainer into a glass measure or a bowl and discard the zest. Transfer to a jar, cover tightly, and refrigerate.

*VARIATION:
Demonstrated on Sarah's secrets using bok choy.

Makes 4 servings
Adapted from source: Lemon Zest by Lori Longbotham