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Fusilli with Mustard Greens and Currants





Yields
Serves 6



Total Time
30 mins

Time: 30 minutes. We've taken the classic Italian pasta combination of spinach, sweet dried currants, and garlic, and kicked it up with robust mustard greens.

Fusilli with Mustard Greens and Currants




Photo: Ian Bagwell; Styling: Dan Becker
 3/4 pound whole-wheat fusilli
 3/4 pound mustard greens, chopped and rinsed
 1/3 cup pine nuts
 2 tablespoons olive oil
 4 sliced garlic cloves
 1/4 teaspoon red chile flakes
 1/3 cup dried currants
 1/2 teaspoon kosher salt
  Freshly shredded parmesan cheese
Step 1
1

Cook pasta as package directs.

Step 2
2

Meanwhile, toast pine nuts in a large, dry frying pan over medium heat; set aside. Add oil to pan, then add garlic and chile flakes. Cook, stirring, until fragrant, 1 minute. Add currants, the greens with water clinging to them, and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve with cheese.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories320
% Daily Value *
Total Fat 9.2g12%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 116mg6%
Total Carbohydrate 53g20%

Dietary Fiber 9.5g34%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.