Four Cheese Rotini w/ Asparagus

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.