Steak With Squash & Bow Ties

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
575
FAT
64%
CHOL
68%
SOD
6%

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Ingredients for 4 servings

1 -lb. flank steak

2 Tbsp. olive oil

1/2 tsp. ground black pepper

2 medium zucchini

1 medium onion, sliced

2 cloves garlic, chopped

8 ounces bow tie pasta, cooked and drained

1 jar Bertolli® Light Alfredo Sauce

1 tsp. fresh thyme

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