Rustic pasta (elk sausage, peppers, feta and chickpeas)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 471.8
  • Total Fat: 20.7 g
  • Cholesterol: 47.4 mg
  • Sodium: 967.9 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 13.7 g

View full nutritional breakdown of Rustic pasta (elk sausage, peppers, feta and chickpeas) calories by ingredient
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Makes a huge amount of hearty pasta - great for a weeknight dinner, and gives lots of leftovers. Makes a huge amount of hearty pasta - great for a weeknight dinner, and gives lots of leftovers.
Number of Servings: 9


    * 1 box Catelli Healthy Harvest Whole Wheat Egg Noodles
    * 1 pkg (4) Elk Summer Sausages,~ 8 oz
    * 3 medium Peppers, chopped
    * 2 medium Onions, chopped
    * 6 cloves Garlic
    * Feta Cheese, 2 cup, crumbled
    * Tomatoes, red, ripe, canned, 2 cups or 1 lg. can
    * Chickpeas (garbanzo beans), 2.5 cup or 1 lg. can
    To season:
    - 3 tsp oregano
    - salt and fresh ground pepper to taste


- Preheat oven to 375 degrees
- Chop vegetables and onion - toss with oregano and half of oil in oven-safe dish
- Drain and rinse chickpeas and stir into vegetable misture
- Perforate sausage casings and place in a separate, oven-safe dish
- Placve both in 375 oven and bake until veggies are soft and slightly browned/carmelized at edges and juice from sausages runs clear, turning sausages and tossing veggies once each
- Meanwhile, bring water to a boil for pasta, mince or crush garlic cloves, and crumble feta.
- Cook pasta to al dente and drain. Return to pot and toss with remaining oil, half of feta cheese, garlic, and canned tomatoes. Stir to coat.
- Drain fat from cooked sausages, and slice into bite sized pieces.
- Add roasted veggies and sausage pieces to pasta and toss thorougly.
- Serve garnished with remaining feta, and salt and pepper to taste

Serving Size: Makes 9 ~ 1.5 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user ERIKA05.

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