-
-
My review
Pasta Primavera with Lemon-Caper Sauce
4
Crosse & Blackwell
"Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 594Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3749 Ratings
-
-
-
-
-
Most helpful positive review
7/25/2014
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,...
Most helpful critical review
5/12/2018
Followed the recipe exactly. There was something missing. The veggies and pasta were good, but the flavor was flat.
Most helpful
Most positive
Least positive
Newest
7/25/2014
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,...
1/9/2015
I didn't have squash or zucchini, but I followed the rest of the recipe anyway and it turned out fantastic!
7/20/2018
Mmmm, lemony capers! I was actually only looking for an intriguing sauce to add to my pasta. Devoid of linguine, squash, peas and carrots and the fact that I despise zucchini, I made spaghetti...
11/8/2016
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.
4/20/2019
Made this for the second time tonight, so I took a few minor liberties after following the recipe to a T the first time (gave it a B- with potential), and I think I improved it enough to call my...
8/14/2018
OMG! This was sooo good. My boyfriend said it was too rich so if I make it again, I'll use half n half instead of cream. I love capers too so I would probably use more capers. SO YUMMY!
11/26/2016
Great way to use up a batch of garden veggies and very light for a summer evening
10/17/2016
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...