Pasta Primavera with Lemon-Caper Sauce

Pasta Primavera with Lemon-Caper Sauce

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"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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50 m servings 594 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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.


  • Prep

  • Cook

  • Ready In

  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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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 (...

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...

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

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