Four-cheese rotini w/ 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini