Baked Potatoes Primavera I

Ingredients

4 potatoes (about 8 ounces each)
4cups 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