Time
prep 0:10
total 0:26
Ingredients
| 4 (8 oz. each) | potatoes | | 4 cups | fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas) | | 1-1/4 cup | prepared Alfredo sauce | | 2 tsp. | dried basil leaves | | 1/4 tsp. | red pepper flakes | | Salt and pepper, to taste |
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Instructions
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.
Author's Comments
Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.
Calories: 402
Fat: 21 g
Cholesterol: 63 mg
Sodium: 476 mg
Carbohydrates: 50 g
Fiber: 7 g
Protein: 11 g
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