I really liked this recipe; it was a great way to use grapes in season. The balance of flavors was unique. I would make this again but use a little less onion. I used sweet onion, and it was a little too much.
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.
More From Health
- 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
- 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
- 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.
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