Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz FETTUCINE OR LINGUINE
2 ea LARGE RED PEPPERS, ROASTED
3/4 c DAIRY SOUR CREAM
2 tb DRY WHITE WINE (CHARDONNAY)
1/2 ts SALT
1/8 ts PEPPER
1 ea SWEET RED PEPPER, CHOPPED

QUARTER THE TWO RED PEPPERS, REMOVE STEMS, SEEDS, AND MEMBRANES.
PLACE CUT SIDE DOWN ON A BAKING SHEET. BAKE AT 425 DEG F FOR 20 TO 25
MINUTES OT UNTIL SKINS ARE DARK AND BLISTERED. REMOVE FROM BAKING
SHEET; IMMEDIATELY PLACE IN A PAPER BAG. CLOSE BAG TIGHTLY AND LET
STAND FOR 30 MINUTES. WITH A KNIFE, REMOVE SKIN FROM PEPPERS, PULLING
SKIN OFF IN STRIPS. DISCARD SKIN. COOK PASTA ACCORDING TO PACKAGE
DIRECTIONS. MEANWHILE, IN A BLENDER, PLACE ROASTED PEPPERS. PROCESS
UNTIL SMOOTH. IN A MEDIUM SAUCE PAN, HEAT ROASTED PEPPER MIXTURE FOR
2 TO 3 MINUTES ON MEDIUM LOW HEAT. GRADUALLY STIR IN THE SOUR CREAM,
WINE, SALT AND PEPPER. HEAT THROUGH, BUT DO NOT BOIL. TO SERVE, DRAIN
THE PASTA. LADLE THE PEPPER SAUCE ON TOP HOT COOKED PASTA. SPRINKLE
WITH RED PEPPER PIECES. SERVE. EACH SIDE DISH SERVING = 184 CALORIES,
5 g FAT (25% CAlORIES FROM FAT), 10 mg CHOL, 6 g PROTIEN, 28 mg
CARBO, 158 mg SODIUM.

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