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Pasta with Chicken Sausage and Roasted Veggies (5-Ingredients!)

Pasta with Chicken Sausage and Roasted Veggies (5-Ingredients!) is an easy, healthy way to use up all of those summer veggies! Comes together in 30 minutes!

Course Main Course
Cuisine American
Keyword pesto pasta, summer pasta, roasted vegetables, roasted zucchini
Prep Time 5 minutes
Cook Time 25 minutes
NA 0 minutes
Servings 4 people
Calories 333 kcal


  • 2 cups chopped eggplant (1/2 inch pieces)
  • 2 cups chopped zucchini (1/2 inch pieces)
  • 2 italian chicken sausage links, sliced
  • 2 tbsp olive oil
  • 1/2 lb whole-wheat penne
  • 1/4 cup pesto
  • grated parmesan cheese (optional)


  1. Preheat the oven to 425 degrees. Bring a large pot of water to a rolling bowl. Season liberally salt.

  2. Add veggies and sausage to a medium bowl. Drizzle in olive oil, toss until coated. Sprinkle in salt, a little bit of freshly cracked black pepper and toss until coated. Spread on a large baking sheet. If necessary, use two sheet pans to the veggies and sausage are evenly spread apart. If they are too close together, they will steam and won't roast. Roast for 10-15 minutes, use a spatual to flip the veggies and sausage and cook another 5-10 minutes until softened and caramelized.

  3. Cook pasta until aldente. Rerserve 1 cup of pasta water and then drain pasta. Add pasta back to the pot along with veggies, sausage, pesto and 1/2 cup of pasta water. (Add more parmesan if desired.) Toss until coated. If needed, add more pasta water. Season with salt and pepper.

Recipe Notes

Recipe inspired by Pinch of Yum. 

Nutrition Facts
Pasta with Chicken Sausage and Roasted Veggies (5-Ingredients!)
Amount Per Serving (1 g)
Calories 333 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 155mg7%
Potassium 256mg7%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 5g6%
Protein 9g18%
Vitamin A 436IU9%
Vitamin C 12mg15%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.