Campanelle With Roasted Grapes and Feta

There's nothing more satisfying than a hot and healthy meal at the end of the day. This one is quick to prepare, but doesn't skip on any of the flavor. Roasting grapes will enhance their taste and provide a low-cal sweetness to the tangy feta. And the fresh thyme adds the perfect finishing touch. 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.

• Ready In: 23 mins
• Serves: 6
• Yields: 6 1 cup servings

Ingredients

•  cooking spray
• 8  ounces  uncooked campanelle pasta or 8  ounces farfalle pasta
• 1  tablespoon olive oil, divided
• 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 1⁄2 cup vegetable broth
• 1⁄2 cup dry white wine
• 1  cup  crumbled feta cheese

Directions

1. Preheat oven to 400°F 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.