Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Ingredients
- ounces linguine pasta: 8 piece
- Crisco® Pure Olive Oil: 0.25 cup
- red or yellow onion: 1 piece (chopped)
- asparagus spears: 1 pound (cut into 1-inch pieces, fresh)
- medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick: 1 piece
- frozen peas and carrots: 1 cup
- coarsely ground pepper: 0.5 tsp
- salt: 0.25 tsp
- butter: 0.25 cup
- Pillsbury BEST® All Purpose Flour: 2 Tbsp
- ½ teaspoons minced fresh garlic: 1 piece
- chicken broth: 1 can (14.5 ounce can)
- Santa Cruz Organic® Pure Lemon Juice: 3 Tbsp
- Crosse & Blackwell® Capers: 0.25 cup (drained)
- fresh parsley: 0.25 cup (minced)
- Parmesan cheese: 1 cup (finely shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.
