Four Cheese Rotini W/ Asparagus

This Four Cheese Rotini with Asparagus is a delightful blend of creamy comfort and fresh vegetables. The dish features rotini pasta tossed in a luscious sauce made from a primavera mix, milk, and a combination of cheeses, including tangy goat cheese. Tender asparagus spears add a vibrant crunch and earthy flavor, balancing the richness of the sauce. Garnished with aromatic tarragon or dill, this meal is both elegant and easy to prepare. It&# 226;ÂÂs perfect for busy weeknights when you want something satisfying yet simple. Serve it as a main course or a hearty side dish. The combination of textures and flavors makes it a family favorite that can be customized with seasonal vegetables.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 648.1

Description

This Four Cheese Rotini with Asparagus is a delightful blend of creamy comfort and fresh vegetables. The dish features rotini pasta tossed in a luscious sauce made from a primavera mix, milk, and a combination of cheeses, including tangy goat cheese. Tender asparagus spears add a vibrant crunch and earthy flavor, balancing the richness of the sauce. Garnished with aromatic tarragon or dill, this meal is both elegant and easy to prepare. It&# 226;ÂÂs perfect for busy weeknights when you want something satisfying yet simple. Serve it as a main course or a hearty side dish. The combination of textures and flavors makes it a family favorite that can be customized with seasonal vegetables.

Ingredients

3 cup Rotini pasta
1 pound Asparagus cut in 1" pieces
1 package Knorr Primavera sauce mix
3/4 cup Milk
3/4 cup Water
4 ounce Goat cheese, crumbled
1 teaspoon Tarragon or dillweed, dried

Directions

1
Bring a large pot of salted water to a boil.
2
Add rotini pasta and cook for 3-5 minutes.
3
Add asparagus pieces to the pot and continue cooking for 5 minutes, or until pasta is al dente and asparagus is tender.
4
Meanwhile, in a medium saucepan, combine the primavera sauce mix, water, and milk.
5
Place the saucepan over medium-high heat and bring to a boil, stirring constantly.
6
Reduce heat to medium-low.
7
Stir in the crumbled goat cheese and dried tarragon or dillweed.
8
Cook the sauce for 3-5 minutes, stirring constantly, until smooth and heated through.
9
Drain the pasta and asparagus thoroughly.
10
Return the drained pasta and asparagus to the large pot.
11
Pour the cheese sauce over the pasta and asparagus.
12
Toss gently to combine until all ingredients are well coated.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 648.1kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 20.7g104%
Cholesterol 93.9mg32%
Sodium 702.5mg30%
Total Carbohydrate 57.0g19%
Dietary Fiber 6.0g24%
Sugars 10.2g
Protein 34.3g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: Substitute 3 cups of broccoli florets for the asparagus for a different vegetable twist.

Variation: Replace the goat cheese with cream cheese and add 1 tablespoon of Dijon mustard for a tangier flavor profile.

Tip: Ensure the asparagus is cut into uniform 1-inch pieces for even cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Keywords: american, asparagus, cheese, creamy, dillweed, goat cheese, herbs, knorr, pasta, primavera, rotini, sauce, tarragon, vegetables, weeknight

Read it online: https://www.chefs-mate.com/recipe/four-cheese-rotini-w-asparagus/