Fusilli with Mustard Greens and Currants

Photo: Ian Bagwell; Styling: Dan Becker
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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 320
Caloriesfromfat 26 %
Protein 12 g
Fat 9.2 g
Satfat 1.3 g
Carbohydrate 53 g
Fiber 9.5 g
Sodium 116 mg
Cholesterol 0.0 mg

Ingredients

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

Preparation

1. Cook pasta as package directs.

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.

Note: Nutritional analysis is per serving.

Note:

January 2009