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
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.
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.
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.
Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn, and Knorr® Fiesta Sides™ Mexican Rice.
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