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.
* 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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