Recipes Ingredients Meat & Poultry Chicken Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies 3.3 (39) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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