Recipe By Crosse & Blackwell
Rating
Published Jun 25th
Prep 30m Cook 20m Additional - Ready In 50m
Servings 4 servings Calories 594.2

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

Recipe 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

Cooking Directions

  1. 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.
  2. 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.
  3. 3 Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

Nutrition Facts

  • Calories 594.2
  • Carbohydrate 58.7 g
  • Cholesterol 47.2 mg
  • Fat 32.3 g
  • Fiber 7.8 g
  • Protein 20.2 g
  • Saturated Fat 12.9 g
  • Sodium 1306.6 mg
  • Sugar 3.4 g

Reviews

  1. Yes, I would make it again.....the sauce is awesome, could be used in other recipes. My big gripe with reviews ------- make it the way it is written first, then make changes. Also, one review stated "next time she would use half and half, not cream".......where is there cream in the ingredients?????
  2. OMG! This was sooo good. My boyfriend said it was too rich so if I make it again, I'll use half n half instead of cream. I love capers too so I would probably use more capers. SO YUMMY!
  3. Mmmm lemony capers! I was actually only looking for an intriguing sauce to add to my pasta. Devoid of linguine squash peas and carrots and the fact that I despise zucchini I made spaghetti. Instead of the other veggies I just wanted my simple and I quartered up some fresh orange & red grape tomatoes. - Read more ...
  4. Followed the recipe exactly. There was something missing. The veggies and pasta were good but the flavor was flat.
  5. Very good. Used one-pot. Used all of the ingredients except that I didn't have zucchini, so used one cup diced carrot and one cup frozen peas. Also used rigatoni..would have used campanelle if I'd had some...a shape to hold the sauce. One-pot method: cook pasta, drain in colander, set aside. Saute onion and carrot in - Read more ...
  6. Easy excellent recipe!
  7. I loved the sauce for this. It's savory yet quasi healthy (at least when compared to an alfredo). I added chicken since I'm a meatatarian.
  8. Fantastic!! It doesn't matter what vegies you use, as long as you prepare them to be done simultaneously in the final combination. I'm allergic to citrus so I substituted white wine vinegar, added 1t fresh chopped basil and a little red pepper flakes. This is the Best and now, my FAVORITE primavera!!
  9. I didn't have squash or zucchini but I followed the rest of the recipe anyway and it turned out fantastic!
  10. This recipe was fast, simple and tasted ah-mazing! My husband said it was better than any restaurant pasta we've ever had, and we've eaten all around Italy. I used fresh zucchini, yellow squash, broccoli and carrots as that's what I had in the house. We generally don't eat frozen vegetables. So the only adjustment was - Read more ...
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