Pasta, Roasted Red Pepper and Capers

INGREDIENTS
8    ounces whole wheat pasta
2    tablespoons olive oil
4    cloves garlic, minced
¼   cup dry white table wine
1    jar (7 ounce) roasted red peppers, drained, chopped
2    tablespoons capers, rinsed, drained
2    tablespoons butter
1    tablespoon all-purpose flour
¼   cup cream or half-and-half
¼   cup feta cheese, crumbled

METHOD

In a medium pot over high heat, cook the pasta 8 to 12 minutes according to package directions. Drain, run cold water over the pasta, drain and set aside.

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 30 seconds, stirring, and add the wine, red peppers and capers. Cook for 2 minutes and add the butter and cream to the skillet. Sprinkle the flour over the skillet and mix it in immediately. Add the pasta to the skillet and stir to mix. Cook for 2 to 3 minutes to reheat the pasta. Remove to serving dishes and crumble some feta cheese over each. Will serve 2 to 4.