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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A new twist to an old favorite. 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:
1. Prick each potato several times with fork.
2. Arrange spoke-fashion in microwave oven.
3. Microwave on HIGH 14 to 16 minutes until tender.
4. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
5. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
6. Add sauce, basil and red pepper to vegetables in saucepan.
7. Heat to simmering, stirring.
8. Season with salt and pepper.
9. Split and fluff potatoes; place on four serving plates.
10. Spoon vegetable mixture over potatoes, dividing equally.
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