This is another vegetarian dish we love!  Again, it’s easy enough for a weeknight meal if you buy jarred roasted red peppers to save time!  You can use half the butter (or use olive oil instead) and half the cream for a lighter version that still tastes great.  I ate mine with chickpea pasta (lots of fiber and protein with less net carbs) , which I weigh on a food scale before boiling so that I know I’m getting the right portion size-  or else I’d eat a pound of it!  I really love pasta ;-). Also, it pairs great with a side salad.

View the recipe here.