Not so long ago, whole-wheat pasta tasted too much like the boxes it came in.Much has changed. At many grocers, the whole-wheat or multigrain pasta selection can take up more than a quarter of the section, and the quality and taste have improved considerably.This is good news because whole-grain pastas, compared with their white-flour equivalents, are a much better source of the fiber and nutrients that get stripped away when grains are refined.If you have a hard time switching from your favorite refined pastas, experiment with brands until you find one that has a satisfactorily mild flavor. Or transition by mixing half whole-grain and half refined pastas when preparing your favorite dishes.Of course, the flavors of some dishes are specifically created for whole-grain flavors, such as bigoli (a traditional Italian buckwheat pasta) with caramelized onions and anchovies. The key to such dishes is the bold flavors that are brought in to match the assertiveness of the whole-grain pasta.Whole-grain pasta with shrimp, tomatoes and feta cheese is another delicious example of this kind of flavor pairing.Healthy, low-in-fat shrimp, acidic tomatoes, pungent garlic, oregano and salty olives and feta cheese balance out whole-grain linguine. To complete the meal, serve with a salad of romaine lettuce dressed with a lemon juice and olive oil vinaigrette.

WHOLE-GRAIN PASTA WITH SHRIMP, TOMATOES AND FETA CHEESE—Yield: 6 servings1 tablespoon extra-virgin olive oil1 medium yellow onion, chopped1 tablespoon finely chopped garlic1 (28-ounce) can whole tomatoes, chopped, with 2/3 cup of the juice reserved1/2 cup dry white wine3 tablespoons chopped flat-leaf parsley, divided1/2 teaspoon dried oregano1 pound medium raw shrimp, peeled and deveined12 black olives, coarsely chopped1/2 teaspoon grated lemon zest1/4 teaspoon saltGround black pepper, to taste1 pound whole-grain linguine1/2 cup crumbled feta cheese

Procedure:1. To large saucepan over medium heat, add oil. Add onion and sauté until it begins to color, about 4 minutes. Add garlic and stir for 30 seconds more. Add tomatoes with reserved juice, wine, 2 tablespoons parsley and oregano. Bring to a simmer. Cook 20 minutes over low heat, stirring occasionally.2. Bring large pot of salted water to boil. While water heats, add shrimp, olives and lemon zest to tomato sauce and simmer until shrimp are opaque at the center, about 3-5 minutes. Season with salt and pepper.3. Cook linguine according to package directions. Drain and serve topped with sauce and sprinkled with feta cheese and remaining chopped parsley.

Nutrition data per serving: 494 calories; 121 calories from fat; 13 g fat (3 g saturated; 0 g trans fats); 126 mg cholesterol; 58 g carbohydrate; 31 g protein; 13 g fiber; 889 mg sodium.

Bold flavors and healthy whole-grains combine in Whole-grain Pasta with Shrimp, Tomatoes and Feta Cheese. Once shunned, the flavor of whole-grain pasta has come a long way and choices can now occupy a good portion of the pasta isle. Photo by THE ASSOCIATED PRESS