Four cheese rotini w/ asparagus
Yield: 4 Servings
Ingredients:
- 3 c Rotini pasta
- 1 lb Asparagus cut in 1" pieces
- 1 pk Knorr Primavera sauce mix
- 3/4 c Milk
- 3/4 c Water
- 4 oz Goat cheese crumbled
- 1 ts Tarragon or dillweed
Instructions:
dried 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.
