Campanelle With Roasted Grapes and Feta

Yunhee Kim



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.

Nutrition Information

  • 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