Rating: 4.5 stars
50 Ratings
  • 5 star values: 32
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon-Caper Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

594 calories; protein 20.2g; carbohydrates 58.7g; fat 32.3g; cholesterol 47.2mg; sodium 1306.6mg. Full Nutrition
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