Fettuccine with Roasted Red Pepper Alfredo Sauce

I admit it, to the hard-core foodies out there, this will be an insult to your kitchen-telligence. However, when you want a nice dinner with the hubby after a long day, this is great with garlic bread, tossed salad, and a bottle (or two) of Riesling. Enjoy!

1 roasted red pepper, drained
1 jar light Alfredo sauce (I usually go for Ragu, but any will do)
Whole wheat pasta (Barilla is my fave)

Directions:
Blend red pepper until smooth. Stir into Alfredo sauce, then heat through. Serve over pasta.

WW Info:
Pasta: 3 Points per 1-cup serving
Sauce: 2 Points per 1/4-cup serving
Additional Points for wine, bread, and salad as needed