Four Cheese Rotini with Asparagus

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.