Categories: Pasta, Vegetables, Cheese 
      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.