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

1. 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.
2. 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.
3. Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
4. Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
5. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.