10 oz. spinach or plain fettuccine or linguine
2 lg. red sweet peppers, roasted or 1 (12 oz.) jar roasted red sweet peppers, drained
3/4 c. sour cream
2 tbsp. dry white wine (Chardonnay)
1/2 tsp. salt
1/8 tsp. pepper

Cook pasta. In a food processor or blender, place roasted peppers. Blend until smooth. In a medium pan, heat the pepper mixture for 2-3 minutes on medium-low or until tender. Gradually stir in the sour cream, wine, salt and pepper. Heat through but do not boil. Ladle the pepper sauce on top of the hot pasta. 6-8 side dish servings.