Sweet and Spicy Sriracha Meatballs with Roasted Vegetable Penne

Makes 6-8 servings

Ingredients:

2 packages Sobeys Store Made Sriracha Meatballs

1 red bell pepper

1 green bell pepper

1 medium red onion

1 lb. button, portobello, or cremini mushrooms

1 small container Compliments baby spinach

1 tbsp extra virgin olive oil

2 tbsp Jamie Oliver Sundried Tomato Pesto

2 tbsp garlic puree or roasted garlic

1 tbsp Nova Scotia Honey

1 cup 35% cream

1 box penne noodles

1 tbsp fresh cilantro or parsley, washed and chopped

Salt and pepper as needed

Preparation:

Preheat oven to 350ºF. Prepare meatballs according to package directions.

Wash and dice all of the vegetables except the spinach. Toss the vegetables in olive oil, salt, and pepper. Roast for 20 minutes.

While vegetables are roasting, boil the pasta in salted water; “al dente”. Drain and set aside.

In a large sauce pan simmer garlic, tomato pesto, honey, and cream. Simmer for 10 minutes or reduce to desired consistency. By this time, the vegetables, meatballs, and pasta should all be cooked and ready to combine.

Add the spinach, cooked pasta, roasted vegetables, and meatballs to the sauce. Toss to combine and serve with warm crusty bread.