Campanelle With Roasted Grapes and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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