| 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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