Best Lemon Olive And Caper Sauce For Vegetables Recipes

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Pasta Primavera with Lemon-Caper Sauce image

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

Provided by Crosse & Blackwell

Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

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
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g

LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES

Lemon, Olive, and Caper Sauce for Vegetables image

This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal.

Provided by hartdocman

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups any fresh green vegetable such as broccoli, green beans, Brussels sprouts, spinach, etc
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup sliced kalamata olive
2 -3 tablespoons lemon juice (to taste)
1 tablespoon capers, rinsed
ground black pepper or ground mixed peppercorns

Steps:

Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
Lime juice can be substituted for lemon juice for a different take on the same theme.
Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.