Ingredients:
4 potatoes ( about 8 ounces each)
4 cups assorted fresh vegetables, cut into pieces ( choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
salt and pepper, to taste
Directions:
Prick each potato several times with fork.
Arrange spoke-fashion in microwave oven.
Microwave on HIGH 14 to 16 minutes until tender.
Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
Add sauce, basil and red pepper to vegetables in saucepan.
Heat to simmering, stirring.
Season with salt and pepper.
Split and fluff potatoes; place on four serving plates.
Spoon vegetable mixture over potatoes, dividing equally.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.