ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fusilli with Mustard Greens and Currants

Photo: Ian Bagwell; Styling: Dan Becker
Total time 30 mins
Yield Serves 6
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.