Pasta Primavera with Lemon

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

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...


  • 1/4 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
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 8 ounces cooked linguine pasta, kept warm
  • 1 cup frozen peas and carrots
  • Lemon-Caper Sauce:
  • 1/4 cup butter
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons minced fresh garlic
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
  • 1/4 cup Crosse & Blackwell® Capers, drained
  • 1/4 cup minced fresh parsley
  • 1 cup finely shredded Parmesan cheese

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