Fusilli with Mustard Greens and Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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