Campanelle With Roasted Grapes and Feta
- Yield: Makes 6 servings (serving size: 1 cup)
- 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.
- Calories per serving: 323
- Fat per serving: 9g
- Saturated fat per serving: 4g
- Monounsaturated fat per serving: 4g
- Polyunsaturated fat per serving: 1g
- Protein per serving: 10g
- Carbohydrate per serving: 47g
- Fiber per serving: 3g
- Cholesterol per serving: 22mg
- Iron per serving: 2mg
- Sodium per serving: 456mg
- Calcium per serving: 147mg