Rosemary Pepper Steak Pasta
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WHAT YOU'LL NEED
- 1 Tbsp. olive oil
- 1 lb. boneless sirloin steak, sliced
- 3 red, orange and/or yellow bell peppers, seeded, thinly sliced, (3 cups)
- 1 large onion, thinly sliced, (1 1/2 cups)
- 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
- 1/2 tsp. chopped fresh rosemary leaves
NUTRITIONAL INFORMATION
Amount per serving
Calories380
Calories from Fat120
Total Fat14g
Saturated Fat4.5g
Trans Fat0g
Cholesterol80mg
Sodium320mg
Total Carbs31g
Dietary Fiber4g
Sugars8g
Protein30g
Calcium8%
Iron15%
Vitamin C190%
Vitamin A60%
Let's Get Cooking
- 1 SEASON steak, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook steak, in batches, until desired doneness, about 2 minutes. Remove and set aside.
- 2 ADD bell peppers and onions to same skillet and cook over medium-high heat, stirring occasionally, until tender and just beginning to caramelize, about 6 minute. Remove and set aside.
- 3 PREPARE Knorr® Italian Sides™ - Creamy Garlic Shells, in same skillet according to package directions. Stir in steak, vegetables and rosemary.