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.

By Marge Perry
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Ingredients

Directions

  • Preheat oven to 400°. Coat a baking sheet with cooking spray.

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  • Cook pasta according to package directions; drain.

  • 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.

  • 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.

  • Combine pasta and sauce; toss with grapes and feta.

Nutrition Facts

Per Serving:
323 calories; fat 9g; saturated fat 4g; mono fat 4g; poly fat 1g; protein 10g; carbohydrates 47g; fiber 3g; cholesterol 22mg; iron 2mg; sodium 456mg; calcium 147mg.
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