| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta, Vegetables, Cheese |
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, 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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