beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.

Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste

1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

NUTRITION INFORMATION: Per serving: 303 calories; 8 g fat (2 g sat, 4 g mono); 115 mg cholesterol; 32 g carbohydrate;
21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.
Nutrition bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 2 lean meat

I made the recipe exactly as it's written. It smelled and tasted heavenly. In the future, will adapt the recipe to cut down cost. WW linguini is more widely available in the less expensive brands than WW fettuccini. Smaller shrimp will cut out a lot of cost. I'm also planning to swap in peas for the asparagus at least once, for personal preference.

Sondra, Poughkeepsie, NY

This was fast and delicious although I made a few changes. I made my own fresh low fat pesto, used a fresh red bell pepper, sauteed the veggies in a skillet with a little chicken broth a couple of minutes with garlic, added the shrimp and wine and reduced the wine as directed. Added the pasta and pesto and tossed. I couldn't resist sprinkling my portion with 1 T. Parmesan cheese. Yummie. Oh, I dislike ww pasta so used white.

Anonymous, San Jose, CA

I found this recipe in your magazine while at the doctor's office and it sounded good. This was wonderful and very fast and easy to prepare! My mom and I made it together and we both commented on how we felt like we were eating at a gourmet restaurant.

Anonymous, Shreve, OH

This was quick, easy and delicious. I used homemade, frozen pesto sauce, rather than prepared. Otherwise, the recipe was just great as is. A definite repeat.

Emily, Zionsville, IN

I made the recipe exactly as instructed. It was excellent and we will definitely be having this again.

Anonymous, Middletown, MD

I doubled this recipe for it sounded so delicious! And it was!!! As for the left overs, with the sauce and spices blended over night, it was even better. I did add more pesto than called for to have extra for the garlic toast. My family raved about this dish and have requested it again for next week! Pair with the perfect wine and you can't go wrong!

Kathy , Dublin, GA

This was a really good meal! I made my own pesto and used whole wheat linguine instead of fettucini but otherwise followed the recipe.

Anonymous, Pickerington, OH

This dish was a huge hit in my home.

Anonymous, Biddeford, ME

This is a quick and easy recipe to make; smells wonderful! Tastes very, very good and is a healthy dish to boot! I doubled the recipe for it is just that good!! Left-overs tonight!

Kathy , Dublin

This is a quick and easy meal to make; very, very good in taste! Smelled heavenly! I doubled the recipe for we wanted left overs for supper tonight! It is just that good!!

Kathy , Dublin

I am allergic to shellfish, so I made the recipe with chicken instead. I also added some capers which really made the flavor pop! Fantastic!!!!

, St Louis, MO

This was a little dry with just the 1/4 c pesto, so I added another 1/4 c and it was perfect. Very, very good.

, Orland Park, IL

I made this for dinner last night, I thought I had some pesto but did not have any so I used Trader Joe's bruchetta. It turned out yummy- can't wait to make it with the pesto.

Anonymous

Yummy in my tummy.

V.P., Dearborn, MI

Made it as called for except that I substituted pimiento because I didn't have roasted red peppers. Also added a little more pesto because the flavor seemed flat. Next time I'll add garlic and more seasoning -- and roasted red peppers. A little Parmesan cheese sprinkled on top helped the flavor a lot.

Diane, Kansas City, MO

A delicious blend of flavors and textures--and so easy to make! My husband, a retired schoolteacher, awards it only a B+, because it didn't meet his pasta expectation for massive amounts of wet, goopy sauce. However, no sooner had he eaten the last bite than he wanted to know if there was more. He polished off what was left in the pan.

Anonymous, Bellingham, WA

Really liked this recipe. I read the other comments, and added more pesto. (I made my own since I have plenty of basil handy) I used frozen shrimp and it was fine, though I usually prefer fresh. Even my husband, who is generally cautious about "healthy" recipes, liked this one!

Kristin, Richmond, VA