Four cheese rotini with asparagus

4 Servings

Ingredients

Quantity Ingredient
3 cups Rotini pasta
1 pounds Asparagus cut in 1\" pieces
1 pack Knorr Primavera sauce mix
¾ cup Milk
¾ cup Water
4 ounces Goat cheese, crumbled
1 teaspoon Tarragon or dillweed, dried

Directions

In a large pot, cook pasta in boiling salted water for 3-5 minutes. Add asparagus, continue cooking for 5 minutes or until pasta is al dente. In a saucepan combine sauce mix, water and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to med-low; add cheese and tarragon or dillweed. Continue cooking 3-5 minutes stirring constantly.

Drain pasta and asparagus; return to large pot. Add sauce; toss to combine.

Variation: Substitute 3 cups broccoli florets for asparagus. Substitute cream cheese for gaot chees and add 1 Tbsp Dijon mustard.

Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Sep 10, 98

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