Recipes Ingredients Meat & Poultry Chicken Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies 3.3 (39) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 4 Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well effortless. Ingredients Coarse salt and ground pepper 6 ounces Italian-style cooked chicken sausage, thinly sliced 1 medium eggplant (1 ½ 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 ½ teaspoon dried) 2 tablespoons olive oil ½ pound whole-wheat egg noodles Directions 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. 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. Rate it Print