Campanelle With Roasted Grapes and Feta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marge Perry
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 s
Ingredients
- 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
Instructions
- 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.
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