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Pasta Primavera with Lemon Caper Sauce
Pasta Primavera with Lemon Caper Sauce
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Vibrant vegetable lemon pasta with creamy caper sauce, topped with Parmesan.
Ingredients:
  • 8 ounces linguine pasta
  • 0.25 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
  • 1 cup frozen peas and carrots
  • 0.5 teaspoon coarsely ground pepper
  • 0.25 teaspoon salt
  • 0.25 cup butter
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1.5 teaspoons minced fresh garlic
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
  • 0.25 cup Crosse & Blackwell® Capers, drained
  • 0.25 cup minced fresh parsley
  • 1 cup finely shredded Parmesan cheese
Instructions:
  • Cook the linguine in a large pot of boiling lightly salted water for about 11 minutes until tender yet firm to the bite. Drain and keep warm in the pot until ready to use.
  • As the linguine cooks, warm oil in a large skillet over medium heat. Lower the heat to medium-low and sauté the onion until soft, which should take about 7 minutes. Add the asparagus, squash, frozen peas and carrots, along with pepper and salt. Cook until the asparagus is crisp-tender, around 5 minutes.
  • In a medium saucepan over medium heat, melt butter. Add flour and garlic, stirring until blended. Gradually whisk in chicken broth until smooth. Increase heat to high, stirring constantly until boiling. Reduce heat to low and simmer for 5 minutes. Stir in capers and lemon juice.
  • Combine the vegetable mixture, sauce, and parsley with linguine until fully mixed. Sprinkle each serving with Parmesan for a finishing touch.

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