Recipe - Four-Cheese Rotini W Asparagus

3 cup Rotini pasta
1 pound Asparagus cut in 1" pieces
1 pack Knorr Primavera sauce mix
Three fourths cup Milk
Three fourths cup Water
4 ounce Goat cheese, crumbled
1 teaspoon Tarragon or dillweed, dried

In a large pot, cook pasta in boiling salted water for 35 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
mediumhigh heat, stirring constantly. Reduce heat to medlow; add cheese
and tarragon or dillweed. Continue cooking 35 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