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Campanelle With Roasted Grapes and Feta

Yunhee Kim
Yield Makes 6 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.