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.