Incidentally, I do the same kind of thing when clothes shopping, too. Sometimes when I see an article of clothing that's ... what's the word I'm looking for? ... different, I am drawn to try it on. Many, many, many-a-time my mom has said to me something to the effect of "You're really going to try that on?" Yup. And I always reply, "Well, it's either going to look great or completely terrible!" Every now and then I've ended up with some really fabulous clothes this way. Quite often, it's lead to hystically funny laughing sessions in store dressing rooms!
Anyway, when I see a recipe that's a combination of flavors that's ... different, I'm usually drawn to try it. What's the harm in trying, right?
So I set about roasting my first grapes, which is really quick and easy, by the way. All you need are some seedless grapes, olive oil, and a little salt.
"Grapes - meet your friends olive oil & salt." |
Roasted grapes |
Simmering white wine sauce |
Toss it all together |
Roasted Grapes & Pasta
Source: Adapted from a friend
Ingredients
8 oz. uncooked bowtie pasta (I used whole wheat penne, because I couldn't find whole wheat bowtie. But I think this dish would look nicer with bowtie-shaped pasta!)
3 c. seedless grapes
Olive oil
3 c. seedless grapes
Olive oil
1/2 tsp. sea salt (I used table salt, but will use sea salt next time. I like sea salt better.)
1 c. chopped onion
1 tsp. chopped fresh thyme
1/2 c. chicken or vegetable broth
1/2 c. dry white wine
1 c. crumbled feta cheese
1 c. chopped onion
1 tsp. chopped fresh thyme
1/2 c. chicken or vegetable broth
1/2 c. dry white wine
1 c. crumbled feta cheese
Directions
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Toss grapes with about 2 teaspoons of olive oil and the 1/2 teaspoon of sea salt. Place on the prepared baking sheet. Roast 5-7 minutes, or until the first few grapes begin to split. Remove from oven and let stand while you finish preparing the pasta and the white wine sauce.
2. Meanwhile, cook pasta in salted water according to package directions; drain.
3. Heat about 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add onion and thyme and cook until onion is softened, about 4 minutes. Pour in broth and wine; boil gently for 5 minutes.
4. Combine pasta and sauce then toss with roasted grapes and crumbled feta.
Enjoy!
This post is linked with Friday Potluck hosted by EKat's Kitchen.
Incidentally, I do the same kind of thing when clothes shopping, too. Sometimes when I see an article of clothing that's ... what's the word I'm looking for? ... different, I am drawn to try it on. Many, many, many-a-time my mom has said to me something to the effect of "You're really going to try that on?" Yup. And I always reply, "Well, it's either going to look great or completely terrible!" Every now and then I've ended up with some really fabulous clothes this way. Quite often, it's lead to hystically funny laughing sessions in store dressing rooms!
Anyway, when I see a recipe that's a combination of flavors that's ... different, I'm usually drawn to try it. What's the harm in trying, right?
So I set about roasting my first grapes, which is really quick and easy, by the way. All you need are some seedless grapes, olive oil, and a little salt.
"Grapes - meet your friends olive oil & salt." |
Roasted grapes |
Simmering white wine sauce |
Toss it all together |
Roasted Grapes & Pasta
Source: Adapted from a friend
Ingredients
8 oz. uncooked bowtie pasta (I used whole wheat penne, because I couldn't find whole wheat bowtie. But I think this dish would look nicer with bowtie-shaped pasta!)
3 c. seedless grapes
Olive oil
3 c. seedless grapes
Olive oil
1/2 tsp. sea salt (I used table salt, but will use sea salt next time. I like sea salt better.)
1 c. chopped onion
1 tsp. chopped fresh thyme
1/2 c. chicken or vegetable broth
1/2 c. dry white wine
1 c. crumbled feta cheese
1 c. chopped onion
1 tsp. chopped fresh thyme
1/2 c. chicken or vegetable broth
1/2 c. dry white wine
1 c. crumbled feta cheese
Directions
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Toss grapes with about 2 teaspoons of olive oil and the 1/2 teaspoon of sea salt. Place on the prepared baking sheet. Roast 5-7 minutes, or until the first few grapes begin to split. Remove from oven and let stand while you finish preparing the pasta and the white wine sauce.
2. Meanwhile, cook pasta in salted water according to package directions; drain.
3. Heat about 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add onion and thyme and cook until onion is softened, about 4 minutes. Pour in broth and wine; boil gently for 5 minutes.
4. Combine pasta and sauce then toss with roasted grapes and crumbled feta.
Enjoy!
This post is linked with Friday Potluck hosted by EKat's Kitchen.
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