All Recipes Best Recipe Trusted Brands: Recipes and Tips Crosse & Blackwell®

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

Nutrition Info

594.2 calories carbohydrate: 58.7 g cholesterol: 47.2 mg fat: 32.3 g fiber: 7.8 g protein: 20.2 g saturatedFat: 12.9 g servingSize: - sodium: 1306.6 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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

4 servings

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