| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | c | Rotini pasta |
| 1 | lb | Asparagus cut in 1" pieces |
| 1 | Knorr Primavera sauce mix | |
| 3/4 | c | Milk |
| 3/4 | c | Water |
| 4 | oz | Goat cheese, crumbled |
| 1 | t | Tarragon or dillweed, dried |
INSTRUCTIONS
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
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