Becky’s Bowtie Pasta with Roasted Red Pepper Sauce and Baby Spinach

4 red peppers, seeded and chopped
1 large onion, chopped
1 head garlic, peeled, whole cloves
3 Tbsp olive oil
2 Tbsp fennel seeds
Salt and pepper
1 lb bowtie pasta, cooked and drained.

Directions:
1. Preheat oven to 350 ° F. Place peppers, onion & garlic cloves into a 9” x 13” baking pan.
2. Drizzle with olive oil, add fennel seeds, salt and pepper and toss well.
3. Put in oven and roast for 45 minutes, or until soft and caramelized.
4. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help along.
5. Check for seasoning, add salt and pepper to taste. Toss with cooked pasta.

Bible Text: Psalms 32:10
“Manny sorrows shall be to the wicked: But he that trusteth in the Lord, mercy shall compass him about.”