Pasta Primavera with Lemon-Caper Sauce Recipe -
Pasta Primavera with Lemon-Caper Sauce Recipe
  • READY IN 50 mins

Pasta Primavera with Lemon-Caper Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. 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.
  2. 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.
  3. Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
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Reviews More Reviews

Jul 25, 2014

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!

Jan 09, 2015

I didn't have squash or zucchini, but I followed the rest of the recipe anyway and it turned out fantastic!

Apr 29, 2015

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.

Jun 18, 2015

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.

Jun 09, 2015

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!

May 27, 2015

Added some thin sliced carrots. Very yummy sauce! Love this dish


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  • Calories
  • 594 kcal
  • 30%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 1307 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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