Roasted Red Pepper Pasta

My friend made this and said it was fabulous so I wanted to try it.  I'm always looking for good recipes which add in vegetables to our diet without obviously doing so.  Also, given that the farmer's markets are getting ready to open up in full force for summer, I'm excited to find recipes that I can make using fresh, local produce.  If you haven't perused The Pioneer Woman yet, do it.  She rocks.

Roasted Red Pepper Pasta
Servings: 5

Ingredients:
1/2 cup heavy cream
wedge hard parmesan cheese
kosher salt
3 red bell peppers
1 lb orrechiette pasta (I debated here- I have been trying to buy only whole wheat pasta, but I really wanted something fun and couldn't find anything at Trader Joe's or Kroger this morning, so...)
onion powder
1/2 t minced garlic

Directions:
I followed the directions on her blog aside from omitting the pine nuts and onion.  The onion powder I added for salt.  The pine nuts I omitted due to the high calories & fat in them.  I love the taste but the dish was high enough in calories.  I could have used a non-fat half and half but sometimes the calories are worth it!

NI*: 497 cals, 14 g fat, 40 mg chol, 192 mg sodium (depends on how much salt you add "to taste"), 77 g carbs, 5 g fiber, 17 g protein
* I calculated this based on about 2 oz of parm cheese total in the dish.  The NI will change if you alter the amount of cheese.