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Pasta Primavera with Lemon Caper Sauce

Pasta Primavera with Lemon Caper Sauce

Cost $12, save $10

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Pasta

    • 🍝 8 ounces linguine pasta

  • Vegetables

    • 🧅 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

  • Condiments & Spices

    • 🧂 ¼ teaspoon salt
    • ½ teaspoon coarsely ground pepper
    • ¼ cup Crosse & Blackwell® Capers, drained
    • 🍋 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
    • ¼ cup minced fresh parsley

  • Cooking Oils & Butter

    • ¼ cup Crisco® Pure Olive Oil
    • 🧈 ¼ cup butter

  • Flour & Dairy

    • 2 tablespoons Pillsbury BEST® All Purpose Flour
    • 🧀 1 cup finely shredded Parmesan cheese

  • Broth & Garlic

    • 1 (14.5 ounce) can chicken broth
    • 1 ½ teaspoons minced fresh garlic

STEPS

1

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

Heat olive oil in a large skillet over medium heat. Reduce 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

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

4

Add vegetable mixture, sauce, and parsley to cooked linguine; stir until well combined. Garnish with Parmesan cheese before serving.

NUTRIENTS

Per 1 serving

🔥

594

Calories

  • 20
    Protein
  • 59
    Carbs
  • 32
    Fats

💡 Use fresh parsley and high-quality Parmesan for maximum flavor.You can substitute chicken broth with vegetable broth for a fully vegetarian version.Serve with a side of crusty garlic bread to make the meal heartier.