Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic and rosemary; cook, stirring constantly, 2 minutes. Add roasted red pepper and next 3 ingredients. Bring to a boil; reduce heat, and simmer 5 to 6 minutes or until slightly thickened. Set aside, and keep warm.
To serve, place 1 cup pasta on each of 4 individual serving plates. Top each with 1 cup pepper mixture. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook