Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Ingredients
Lemon-Caper Sauce
- 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
Pasta
- 8 ounces linguine pasta
- 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
- 1 cup frozen peas and carrots
- ½ teaspoon coarsely ground pepper
- ¼ teaspoon salt
Directions
Step 1
Make the pasta: 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.
Step 2
While the linguine is cooking, heat oil in a large skillet over medium heat. Reduce the 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.
Step 3
Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.
Step 4
Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 594 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat13g | 65% |
Cholesterol47mg | 16% |
Sodium1307mg | 57% |
Total Carbohydrate59g | 21% |
Dietary Fiber8g | 28% |
Total Sugars3g | |
Protein20g | |
Vitamin C25mg | 124% |
Calcium328mg | 25% |
Iron4mg | 24% |
Potassium569mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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