Campanelle With Roasted Grapes and Feta

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 9g
  • Saturated fat: 4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 10g
  • Carbohydrate: 47g
  • Fiber: 3g
  • Cholesterol: 22mg
  • Iron: 2mg
  • Sodium: 456mg
  • Calcium: 147mg

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.
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