Pasta with roasted red pepper sauce

2 large red peppers
8 oz. dried linguine or fettuccine
1/4 cup chopped onion
1/4 cup water
1/2 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. sea salt
4 oz. Neufchatel cheese, cut up
1 cup skim milk
2 tbs. flour
2 tbs. grated or shredded parmesan cheese

Real recipe:
To roast peppers:
halve peppers and remove stems, seeds and membranes. Cut each in half again. Place peppers, cut side down, on a foil lined baking sheet. Press to flatten. Bake at 425 for 25 minutes or until skins are blistered and dark. Immediately wrap in the foil and let stand about 30 minutes to steam so the skins peel away easier. Using a paring knife, remove blistered skin from the peppers and discard the skin.

Cook pasta according to package directions. Drain, and keep warm.

Meanwhile, in a saucepan, combine onion, water, marjoram, thyme and salt. Bring to boil. Reduce heat and simmer, covered, for 4 minutes. Remove from heat and DO NOT DRAIN. Transfer mixture to blender and add Neufchatel cheese and peppers. Blend until smooth.

In another saucepan, add flour, and gradually stir in milk. Add pepper mixture. Cook and stir until thickened and bubbly. Toss sauce with pasta and sprinkle with parmesan cheese.

My modicications:
I think it needs way more salt and some pepper. You could try adding some more seasonings, as it lacked flavor.
I added cooked mushrooms and asparagus, but I think zucchini would be heaven.

Calories: 362 Fat: 9g Carbs: 55g Fiber: 1g Protein: 15g