Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
594 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Ingredients
¼ teaspoon salt
¼ cup butter
1 (14.5 ounce) can chicken broth
¼ cup minced fresh parsley
1 cup frozen peas and carrots
2 tablespoons Pillsbury BEST® All Purpose Flour
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
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 ½ teaspoons minced fresh garlic
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
