Monday, March 28, 2011

Whole Wheat Pasta with Chicken Sausage and Roasted Veggies

coarse salt and ground pepper
6 ounces Italian style cooked chicken sauage, thinly sliced
1 medium eggplant, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch squares
1 medium red onion, halved and cut into 1 inch squares
6 sprigs of fresh thyme
2 Tablespoons olive oil
1/2 pound whole wheat egg noodles

Preheat oven to 450, with racks in the upper and lower thirds of the oven. 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, about 25-30 minutes, rotating sheets halfway through baking. Meanwhile cook noodles until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Toss with meat and veggies. Loosen with pasta water as needed and season with salt and pepper.

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