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

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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