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Pasta Primavera with Lemon-Caper Sauce

Rated as 4.62 out of 5 Stars
4

"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
Original recipe yields 4 servings

Directions

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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.

Nutrition Facts


Per Serving: 594 calories; 32.3 58.7 20.2 47 1307 Full nutrition

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Reviews

Read all reviews 32
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Followed the recipe exactly. There was something missing. The veggies and pasta were good, but the flavor was flat.

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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!

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...

Easy, excellent recipe!

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!

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...

This came out great! Per my usual style, I didn't measure anything and it still worked great. My modifications were using very little linguinie and replacing the rest of the noodles with zoodles...