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Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies


Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well effortless.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • Coarse salt and ground pepper
  • 6 ounces Italian-style cooked chicken sausage, thinly sliced
  • 1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
  • 2 red bell peppers (ribs and seeds removed), cut into 1-inch squares
  • 1 medium red onion, halved and cut into 1-inch squares
  • 6 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 2 tablespoons olive oil
  • 1/2 pound whole-wheat egg noodles


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On two rimmed baking sheets, toss sausage, vegetables, thyme, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, rotating sheets halfway through.

  2. Meanwhile, cook noodles until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Toss with meat mixture. Loosen with pasta water as needed, and season with salt and pepper.

Reviews Add a comment

  • jaimelise
    25 MAR, 2013
    Wow, this was amazing. I was worried about the lack of sauce, but it didn't need any at all. I used one yellow pepper and one red, added chopped garlic and topped it with a sprinkle of parmesan. Will make this again!!
  • gretchencogita
    12 OCT, 2011
    I have to agree that this was surprising with how good it was. Simple, quick, and delicious even with no sauce, which I'm used to. I didn't use eggplant, as the partner hates it, but I had portabella mushrooms that I used instead and I used quinoa pasta instead. Went wonderfully some sauteed spinach with garlic.
  • MintChocolateChick
    29 JUN, 2009
    I like this recipe but it needs more vegetables, or fewer noodles.
  • chefette86
    8 MAR, 2009
    There is nutritional info on some recipes, especially from "body and soul", but the everyday food recipes have nutritional info in the magazines for all the recipes. For this recipe, the numbers are, per serving: 422cal, 14.7g fat (4.7g sat fat), 20.9g protein, 55g carbs, 12.6g fiber. It's a great little magazine to have.
  • Tonnie
    8 MAR, 2009
    For a website that is supposed to be nutritonally based, I'm disappointed that there is never any nutritional information, ever!
  • erbski
    3 MAR, 2009 there nutritional information on this dish???
  • krjohns
    28 FEB, 2009
    I was surprised at how good this dish is. It is very simple to make and delicious!! This is definitely going to become a regular in our house.