8 ounces uncooked campanelle (bellflower-shaped pasta) or farfalle
3 cups seedless grapes (any combination of red, green, and black)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1/2 cup less-sodium chicken or vegetable broth
1/2 cup dry white wine
1 cup crumbled feta cheese
How to Make It
Preheat oven to 400°. Coat a baking sheet with cooking spray.
Cook pasta according to package directions; drain.
Toss grapes with 1 teaspoon olive oil and 1/4 teaspoon salt. Place on baking sheet. Roast 5–7 minutes, or until first few grapes begin to split. Remove from oven and let stand.
Heat remaining olive oil in a nonstick skillet over medium-high heat. Add onion and thyme; cook until onion is softened, about 4 minutes. Pour in broth and wine; boil 5–6 minutes, or until sauce is amber-colored and no longer tastes of "raw" wine.
Combine pasta and sauce; toss with grapes and feta.
I really liked this recipe; it was a great way to use grapes in season. The balance of flavors was unique. I would make this again but use a little less onion. I used sweet onion, and it was a little too much.
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