- 1/4 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
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 8 ounces cooked linguine pasta, kept warm
- 1 cup frozen peas and carrots
- Lemon-Caper Sauce:
- 1/4 cup butter
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 1 1/2 teaspoons minced fresh garlic
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
- 1/4 cup Crosse & Blackwell® Capers, drained
- 1/4 cup minced fresh parsley
- 1 cup finely shredded Parmesan cheese
- 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.
- 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.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
05/08/2018
recipepes.com
Pasta Primavera with Lemon-Caper Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
