Creamy Steak, Pepper and Onion Pappardelle

Our hearty Philly cheesesteak-inspired dish gets a good-for-you spin with the addition of zucchini noodles

1 medium zucchini 2 medium peppers (red and/ or yellow) 1 medium onion 1 Tbs. olive oil 1⁄2 tsp. salt 1⁄2 tsp. pepper 1 ( 9 oz.) pkg. refrigerated pappardelle, such as Rana, or other wide noodle 1 (7.5 oz.) cont. chive & onion cream cheese spread, at room temp. 2 cups sliced cooked beef steak 2 oz. Swiss cheese 2 Tbs. chopped fresh chives

With vegetable peeler, shave zucchini into thin ribbons; reserve. Thinly slice peppers and onion. In large nonstick skillet, heat oil over medium heat. Add peppers, onion, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Cover; cook, stirring occasionally, until softened, 5– 8 min. Transfer to plate; reserve.

Cook pappardelle according to package directions. Reserve 1 cup cooking water. Drain pasta; return to pot. Meanwhile, in bowl, mix cream cheese with remaining salt and pepper and 2⁄3 cup reserved cooking water until smooth.

Add steak, pepper mixture, cream cheese and reserved zucchini to pasta. Cook over medium heat, gently tossing occasionally and adding additional cooking water if necessary to thin sauce, until heated through. Transfer to platter or plates. Use vegetable peeler to thinly shave cheese over pasta (or slice cheese thinly). Sprinkle chives over pasta and serve.

Servings: 4. Active time: 25 min. Total time: 35 min. Calories: 689 Protein: 38g Fat: 38g (17g sat.) Chol.: 169mg Carbs.: 47g Sodium: 799mg Fiber: 5g Sugar: 7g