Campanelle With Roasted Grapes and Feta
Easy Anytime Dish!
Featuring the following Urban Gardener plants:
Thymus vulgaris
Common Name: Thyme
Common Name: Thyme
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Directions
1- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
2- Cook pasta according to package directions; drain.
3- Toss grapes with a teaspoon olive oil and 1/4 teaspoon salt. Place on baking sheet. Roast 5-7 minutes, or until first few grapes begin to spilt. Remove from oven and let stand.
4-Heat remaining olive oil in a on-stick skillet over medium 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.
2- Cook pasta according to package directions; drain.
3- Toss grapes with a teaspoon olive oil and 1/4 teaspoon salt. Place on baking sheet. Roast 5-7 minutes, or until first few grapes begin to spilt. Remove from oven and let stand.
4-Heat remaining olive oil in a on-stick skillet over medium 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.
Serving Information
Serving Size 1 Cup, Makes 6 Servings
Additional Information
Difficulty Level: 1 ·
Preparation Time: 6 Minutes ·
Recipe Source: Healthy Living, April 2008 ·
Cooking Time: 17 Minutes ·
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