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Italian Steak & Vegetables with Alfredo Pasta

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  • 1 cup Italian dressing
  • 1 lb. boneless sirloin steak
  • 2 medium red bell and/or yellow peppers, quartered
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 medium zucchini, cut in half lenthwise, then sliced
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1 package Knorr® Pasta Sides™ - Alfredo

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Calories from Fat120
Total Fat14g
Saturated Fat5g
Trans Fat0g
Cholesterol65mg
Sodium510mg
Total Carbs27g
Dietary Fiber2g
Sugars6g
Protein26g
Calcium10%
Iron25%
Vitamin C140%
Vitamin A45%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Pour 3/4 cup Italian dressing over steak and red peppers in large nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove from marinade, discarding marinade.
  • 2 Grill or broil steak and red peppers, turning once and basting with remaining 1/4 cup dressing, 15 minutes or until steak is desired doneness and red peppers are tender.
  • 3 Meanwhile, melt Spread in large saucepan over medium-high heat and cook zucchini, stirring occasionally, 3 minutes or until tender. Stir in water, milk and Knorr® Italian Sides™ - Alfredo and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until pasta is tender. Let stand about 2 minutes. Arrange pasta and steak on serving platter. Garnish, if desired, with additional sliced red peppers.