Fusilli with Pureed Yellow Pepper Sauce

3/4 cup water
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
freshly ground pepper, to taste
2 cups fusilli
1/4 cup part-skim ricotta cheese
2 TBSP minced parsley
4 tsp grated parm. cheese

Combine the water, bell pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until the vegetables are tender and the liquid evaporates, 15-18 minutes; add more water, 1/4 cup at a time, if the liquid evaporates too fast.

Meanwhile, cook the fusilli according to package directions. Drain and put in a serving bowl.

Transfer the vegetables to a blender or food processor; add the ricotta and puree. Pour over the fusilli and toss to coat. Sprinkle with the parsley and Parm and serve.

**If yellow bell peppers are unavailable, red or orange will also work. Steer clear of green peppers though, their flavor is too strong for this dish.

Serves 4

Points per serving: 5