Red Penne With Garden Veggie Meatballs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small zucchini, grated
• 1/4 cup sweet corn
• 1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half
• 1/2 large onion, diced fine
• 3 cloves garlic, minced
• 1 lb ground chicken (or turkey)
• 1 egg, lightly beaten
• breadcrumbs, enough to bind
• salt and pepper
• 2 (8 ounce) cans tomato sauce
• 1 (14 1/4 ounce) can diced tomatoes
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 green pepper, diced fine
• 1/2 cup button mushroom
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon sugar (to cut acidity)
• 1 lb penne
• 1/2 cup asiago cheese (or parmesan if you would like)

Recipe

• 1 --formeatballs--.
• 2 put chicken in a large bowl.
• 3 add salt and pepper.
• 4 with your hands, mix in all other ingredients and form into 1 1/2 inch balls.
• 5 brown balls in a tiny bit of oil.
• 6 --forred penne--.
• 7 saute onion, garlic, red and green peppers,mushrooms and red pepper flakes in the olive oil until onions are translucent.
• 8 add tomato sauce and tomatoes; simmer for approximately 5 minutes.
• 9 add basil, salt and pepper to taste and sugar (if needed).
• 10 add browned meatballs and simmer for 15 minutes.
• 11 cook and drain penne according to package directions.
• 12 toss penne with sauce,meatballs and asiago cheese and serve on warm plates with a side of garlic bread.