Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

8 ounces whole-wheat linguine
4 teaspoons extra-virgin olive oil, divided
1 pound peeled and deveined raw shrimp (16-20 per pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced garlic
1/2 cup white wine
1 pint grape or cherry tomatoes, halved
16 cups thinly sliced escarole (2-3 heads) or chard leaves
1/4 cup clam juice or water (see Shopping Tip)
1 teaspoon cornstarch
1 tablespoon lemon juice
6 lemon wedges for garnish

1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

NUTRITION INFORMATION: Per serving: 271 calories; 5 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 37 g carbohydrate; 20 g protein; 10 g fiber; 502 mg sodium; 751 mg potassium.
Nutrition bonus: Vitamin A (70% daily value), Folate (55% dv), Vitamin C (30% dv), Magnesium (25% dv), Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 2 lean meat

TIP: Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

The best that can be said for this is that it is healthy and filling. But extremely boring. Some grated paremesan helped a little.

Susan, Ottawa, ON