Best Whole Wheat Spaghetti With Green Garlic And Chicory Recipes

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic image

Yield Makes 4 main-course servings

Number Of Ingredients 9

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
1 lemon wedges

Steps:

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Whole Wheat Spaghetti with Greens, Lemon, and Ginger image

Provided by Food Network

Categories main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.