Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies

Prep Time:
20 mins
Total Time:
50 mins

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


  • 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


  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.

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