Title: Four Cheese Rotini with Asparagus
Categories: Pasta Vegetable Dairy
Yield: 4 Servings

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

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.

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