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Four Cheese Rotini with Asparagus

3 cups of Rotini pasta
1 pound of Asparagus cut in 1" pieces
1 package of Knorr Primavera sauce mix
3/4 cup of milk
3/4 cup of water
4 ounces of Goat cheese, crumbled
1 teaspoon of 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. Serving Size: 4

Variation: Substitute 3 cups broccoli florets for asparagus. Substitute cream cheese for goat cheese and add 1 Tbsp Dijon mustard. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Sep 10, 98
 

 

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