Campanelle With Roasted Grapes and Feta

Great flavors in a filling and healthy meal.

Campanelle With Roasted Grapes and Feta

Ingredients:
Cooking spray
8 oz uncooked campanelle
3 C seedless grapes (any combination)
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp salt
1 C chopped onion
1/2 tsp chopped fresh thyme
1/2 C chicken broth
1/2 C dry white wine
1 C crumbled feta cheese

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