Fettucine with Roasted Veg Sauce

This is the best new dish I've made in quite a while. It is a "core" recipe and it's absolutely fantastic. The roast veggies give it an unusual sweetness and a really distinctive taste.

• 1 red bell pepper, seeded and cut into 1/2 inch slices
• 1/2 large tomato, seeded and chopped
• 1/2 onion, chopped
• 2 tsp olive oil
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1/2 c water
• 2 TB vegetable broth
• 2 TB fat free cream cheese
• 6 oz whole wheat fettucine

Preheat the oven to 425. Combine the bell pepper, tomato, onion, oil, salt, pepper and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender, about 15 min. Transfer to a food processor or blender, add the broth and cream cheese, and puree.

Meanwhile, cook the fettucine according to package directions. Drain, put in a serving bowl. Top with the sauce and toss to coat.

Yields 4 servings, 4 points each.