Four Cheese Rotini with Asparagus
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta, rotini
|
*
|
| 1 | pound |
asparagus
cut in 1 inch pieces |
|
| 1 | package |
pasta sauce
primavera |
* |
| ¾ | cup |
milk
|
|
| ¾ | cup |
water
|
|
| 4 | ounces |
goat (chevre) cheese
crumbled |
|
| 1 | teaspoon |
tarragon leaves
or dillweed, dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, rotini
|
*
|
| 453.6 | g |
asparagus
cut in 1 inch pieces |
|
| 1 | package |
pasta sauce
primavera |
* |
| 177 | ml |
milk
|
|
| 177 | ml |
water
|
|
| 115.6 | ml/g |
goat (chevre) cheese
crumbled |
|
| 5 | ml |
tarragon leaves
or dillweed, dried |
|
Directions
In a large pot, cook pasta in boiling salted water for 3 to 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 to 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 tablespoon Dijon mustard.
