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."
Watch video tips and tricks
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
I didn't have squash or zucchini, but I followed the rest of the recipe anyway and it turned out fantastic!
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!
* 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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a nice and spicy shrimp and scallop pasta in this video.
See how to make a delicious spring pasta loaded with fresh vegetables.
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.