Pasta Primavera with Lemon-Caper Sauce

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 594 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup butter
• 1 (14.5 ounce) can chicken broth
• ¼ cup minced fresh parsley
• 1 cup frozen peas and carrots
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• ¼ cup Crisco® Pure Olive Oil
• 1 large red or yellow onion, chopped
• 1 pound fresh asparagus spears, cut into 1-inch pieces
• 1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
• ½ teaspoon coarsely ground pepper
• 8 ounces cooked linguine pasta, kept warm
• 1 ½ teaspoons minced fresh garlic
• 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
• ¼ cup Crosse & Blackwell® Capers, drained
• 1 cup finely shredded Parmesan cheese

Recipe Instructions

Step 1

Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.

Step 2

Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.

Step 3

Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.