Campanelle With Roasted Grapes and Feta

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. 1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
2. 2. Cook pasta according to package directions; drain.
3. 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. 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. 5. Combine pasta and sauce; toss with grapes and feta.