Pasta Primavera with Lemon-Caper Sauce

Pasta Primavera with Lemon-Caper Sauce

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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Ingredients

50 m servings 594 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1307 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 19
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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,...

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 (...

Great way to use up a batch of garden veggies and very light for a summer evening

I loved the sauce for this. It's savory yet quasi healthy (at least when compared to an alfredo). I added chicken since I'm a meatatarian.

This recipe was delicious!! I took other reviewers' advice and used a 10-oz can of chicken broth, and that was perfect. I only used onion, asparagus, a red bell pepper, and mushrooms as my veggi...

i really like sauce i added lemon zest to recipe for an extra lemon flavor boost. i served this with chicken and was a big hit with family

We used angel hair because it soaks up all the yummy sauce! For the veggies I used red peppers, carrots and yellow squash for color plus cauliflower because I like the crunch :) I added some chi...

We definitely will make this again. My husband loved it. May spice it up a little for him but I loved it as is.

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