Campanelle With Roasted Grapes and Feta

Campanelle-Grapes-feta Recipe
Yunhee Kim
Liven up this pasta dish by tossing in roasted grapes and feta. Not only will you have a filling meal, the grapes will help with indigestion and fatigue. Double the health benefits of grapes by using white wine in the simple pasta sauce.  Prep: 6 minutes; Cook: 17 minutes.

Yield:

Makes 6 servings (serving size: 1 cup)

Nutritional Information

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

Ingredients

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

Preparation

1. Preheat oven to 400°. Coat a baking sheet with cooking spray.

2. Cook pasta according to package directions; drain.

3. 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.

4. 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.

5. Combine pasta and sauce; toss with grapes and feta.

Note:

Marge Perry,

April 2008
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