Fresh pasta with roasted Zucchini, tomatoes and seitan

This recipe is adapted from Blissful blog here.

Fresh Pasta with roasted Zucchini, Tomatoes and Seitan
For homemade pasta see my pasta post- This time I rolled it on a 4- and sliced it in thick strips for a more rustic pasta. I also- used all white flour this time. I am never buying boxed pasta again. Making and boiling homemade pasta takes as long as boiling the boxed kind- and tastes about 20 times better. 

Ingredients:

2-3 medium zucchini sliced into ½ inch pieces

1/2 pint red cherry tomatoes

1/2 pint yellow cherry tomatoes

1/2 package Italian Style Seitan

one bunch basil (about ¼ cup)

2 cloves garlic minced

5 tablespoons olive oil

Salt and pepper to taste

1 pound fresh or dried pasta

¼ cup grated parmesan cheese

1/4 cup white wine

Method:

Pre-heat oven to 450 degrees.  Place the zucchini and tomatoes on separate rimmed baking sheets lined with parchment and toss each with 2 tablespoons olive oil, 1 clove of minced garlic, a handful of  basil and season with salt and pepper.  Roast until zucchini is lightly browned and the tomatoes have softened about 20 to 25 minutes.  Meanwhile heat a skillet over medium heat, add the seitan and break up with a spoon until heated through.    

In a large pot of boiling salted water, cook the pasta until al dente about 4 minutes for fresh or 12 minutes for dried.  Drain pasta and reserve 1/4 cup of cooking water.  Return pasta to pot, toss with a tablespoon of the olive oil.

Add the zucchini and tomatoes to the sausage making sure to scrap any juices that have accumulated in the pan and cook for a few minutes being careful not to break up the tomatoes.   Add some of the reserved cooking liquid and wine and cook just until everything is heated through and alcohol is cooked out.  Add the pasta and make sure veggies are incorporated throughout. Plate the pasta, sprinkle with the parmesan and some fresh basil.