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)
- 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 serving323
- Fat per serving9
- Saturated fat per serving4
- Monounsaturated fat per serving4
- Polyunsaturated fat per serving1
- Protein per serving10
- Carbohydrates per serving47
- Fiber per serving3
- Cholesterol per serving22
- Iron per serving2
- Sodium per serving456
- Calcium per serving147