---------- Recipe via Meal-Master (tm) v8.02
  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.