- Cooking spray
- 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
- calories 323
- fat 9 g
- satfat 4 g
- monofat 4 g
- polyfat 1 g
- protein 10 g
- carbohydrate 47 g
- fiber 3 g
- cholesterol 22 mg
- iron 2 mg
- sodium 456 mg
- calcium 147 mg
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.