Recipe by Crosse & Blackwell®
"Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese."
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Crisco® Pure Olive Oil
red or yellow onion, chopped
fresh asparagus spears, cut into 1-inch pieces
yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
coarsely ground pepper
uncooked linguine pasta
frozen peas and carrots
Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons
minced fresh garlic
1 (14.5 ounce) can
Santa Cruz Organic® Pure Lemon Juice
Crosse & Blackwell® Capers, drained
minced fresh parsley
finely shredded Parmesan cheese
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 to add the carrots, finely chopped, in with the vegetables at the beginning. Also, I used homemade chicken broth and pasta. This will definitely make it into our spring/summer meal rotation!
I didn't have squash or zucchini, but I followed the rest of the recipe anyway and it turned out fantastic!
Wow! I have made many versions of Pasta Primavera and this is the one I will keep & make forever! The sauce is fantastic.... I used the frozen peas, but had to do fresh finely diced carrots (just saute them first) and I had no asparagus (even canned would have been nice, but NONE), so I diced a fresh green bell pepper to substitute. I think this yields well to a couple variations on the veggies. I stuck to the sauce though and it is wonderful.
Excellent recipe! We used broccoli and zucchini (which we steamed), red onion, fresh carrots, red, orange, and yellow bell peppers, cherry tomatoes, and kale from our garden. Instead of sautéing the veggies in oil, we "sweated" the veggies that we didn't steam. We did make the sauce according to the recipe, but we only used half. We then used whole grain spaghetti instead of linguine because we didn't have any linguine. It was amazing! Our three year old ate every bite, and we had enough left over for my husband and I to each have some for lunch tomorrow.
Light & delicious. Made vegetarian with vegetable broth. Replaced 1/4 c broth with a few gluts of white wine. Topped w fresh tomatoes and basil from the garden. Makes a lot of sauce!
Added some thin sliced carrots. Very yummy sauce! Love this dish
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Primavera with Lemon-Caper Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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