Ingredients:

6 ounces (about 2 cups) uncooked whole wheat penne pasta

12 ounces large shrimp, peeled and deveined

1/2 cup dry white wine

2 tablespoons extra-virgin olive oil

1 cup onion, sliced

4 cloves garlic, finely chopped

1 to 2 teaspoons red pepper flakes (optional)

1 pound mixed greens (collard, kale and/or Swiss chard), washed and drained

1/2 teaspoon salt

Grated Parmesan cheese (optional)

 

Bring large pot of water to boil; add pasta and cook 9 minutes or until al dente. Reserve 1 cup pasta water and set aside. Drain and rinse pasta.

Heat large skillet to medium heat, add shrimp and wine. Cover and cook 1 to 2 minutes until shrimp are pink and opaque. Transfer to bowl and set aside.

Heat oil in same skillet on medium-high heat. Add onions and cook 2 to 3 minutes until onions are translucent. Add garlic, red pepper flakes, if desired, and stir 1 to 2 minutes. Stir in greens and salt. Add reserved pasta water and cover with lid. Cook 2 to 3 minutes until greens are wilted. (Taste the greens and sauce and adjust salt and red pepper flakes to taste.)

Toss in pasta and shrimp. Garnish with Parmesan cheese if desired. Serve immediately.

 

Makes 5-6 servings (1-1 1/2 cup per serving)