Name: Pasta Primavera with Lemon Caper Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Linguine pasta - 8 ounces; Crisco® Pure Olive Oil - ¼ cup; Red or yellow onion, chopped - 1 large; Fresh asparagus spears, cut into 1-inch pieces - 1 pound; Yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick - 1 medium; Frozen peas and carrots - 1 cup; Coarsely ground pepper - ½ teaspoon; Salt - ¼ teaspoon; Butter - ¼ cup; Pillsbury BEST® All Purpose Flour - 2 tablespoons; Minced fresh garlic - 1 ½ teaspoons; Chicken broth - 1 (14.5 ounce) can; Santa Cruz Organic® Pure Lemon Juice - 3 tablespoons; Crosse & Blackwell® Capers, drained - ¼ cup; Minced fresh parsley - ¼ cup; Finely shredded Parmesan cheese - 1 cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pasta Primavera with Lemon Caper Sauce

1. Linguine pasta - 8 ounces

2. Crisco® Pure Olive Oil - ¼ cup

3. Red or yellow onion, chopped - 1 large

4. Fresh asparagus spears, cut into 1-inch pieces - 1 pound

5. Yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick - 1 medium

6. Frozen peas and carrots - 1 cup

7. Coarsely ground pepper - ½ teaspoon

8. Salt - ¼ teaspoon

9. Butter - ¼ cup

10. Pillsbury BEST® All Purpose Flour - 2 tablespoons

11. Minced fresh garlic - 1 ½ teaspoons

12. Chicken broth - 1 (14.5 ounce) can

13. Santa Cruz Organic® Pure Lemon Juice - 3 tablespoons

14. Crosse & Blackwell® Capers, drained - ¼ cup

15. Minced fresh parsley - ¼ cup

16. Finely shredded Parmesan cheese - 1 cup

How to cook deliciously - Pasta Primavera with Lemon Caper Sauce

1. Stage

Make the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm in the pot until needed.

2. Stage

While the linguine is cooking, heat oil in a large skillet over medium heat. Reduce the heat to medium-low and add onion; cook until soft, about 7 minutes. Add asparagus, squash, frozen peas and carrots, pepper, and salt; cook until asparagus is crisp-tender, about 5 minutes.

3. Stage

Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.

4. Stage

Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.