Fettuccine with Roasted Vegetable Sauce

1 red bell pepper, seeded and cut into 1/2 in slices
1/2 tomato, seeded and chopped
1/2 onion, chopped
2 tsp olive oil
1/2 tsp salt
freshly ground pepper, to taste
1/2 cup water
2 TBSP vegetable broth
2 TBSP neufchatel cheese
6 oz. fettuccine
3 tsp grated Parm. cheese

preheat the over to 425 degrres. Combine the bell pepper, tomato, onion, oil, salt, pepper, and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender about 15 minutes. Transfer to a food processor or blender, add the broth and Neufchatel and puree.

Meanwhile, cook the fettuccine according to pkg directions. Drain and put in a serving bowl. Top with the sauce and toss to coat. Sprinkle with the parm. cheese and serve.

***I used chicken broth instead of veggie (b/c i didn't have it) and used a little extra pasta water. This was yummy!

Serves 4

points per serving: 4