Four Cheese Rotini with Asparagus

This pasta dinner gets its creamy, tangy sauce from a primavera sauce mix enriched with crumbled goat cheese and dried tarragon. The goat cheese melts into the warm sauce and adds a sharpness that a milder cheese wouldn’t bring, turning a packet mix into something that tastes more considered.

Cooking the asparagus right in the pasta water is a smart one-pot move. The rotini goes in first for 3 to 5 minutes, then the asparagus joins for the last 5 minutes so both finish at the same time. No extra pots, no extra timing.

Stir the sauce constantly while it simmers. The goat cheese can clump if it hits a hot spot, and the milk-based sauce will scorch on the bottom if you walk away. Three to five minutes of steady stirring after the cheese goes in is all it needs to come together smooth and creamy.

Tarragon is the herb that gives this a distinctly French character. Its slight anise flavor pairs beautifully with asparagus and goat cheese. Dill works too, but takes the flavor in a more Scandinavian direction.

Kitchen Tips

• Cut the asparagus into 1-inch pieces so they’re the same size as the rotini spirals
• Snap off the woody ends of the asparagus before cutting; they won’t soften no matter how long you cook them
• Use whole milk for the sauce; skim or low-fat can curdle when combined with the acidic goat cheese
• Toss the pasta and asparagus with the sauce while both are hot so the sauce clings to the spirals

Variations

• Broccoli swap: Use 3 cups broccoli florets instead of asparagus as the recipe suggests
• Cream cheese version: Swap goat cheese for cream cheese and add 1 tablespoon Dijon mustard for a milder, tangier sauce
• Protein boost: Top with grilled chicken or sautéed shrimp for a heartier meal