Recipe Details
Ingredients
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8ounceslinguine pasta
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¼cupCrisco® Pure Olive Oil
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1largered or yellow onion, chopped
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1poundfresh asparagus spears, cut into 1-inch pieces
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1mediumyellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
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1cupfrozen peas and carrots
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½teaspooncoarsely ground pepper
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¼teaspoonsalt
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¼cupbutter
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2tablespoonsPillsbury BEST® All Purpose Flour
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1 ½teaspoonsminced fresh garlic
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1(14.5 ounce) canchicken broth
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3tablespoonsSanta Cruz Organic® Pure Lemon Juice
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¼cupCrosse & Blackwell® Capers, drained
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¼cupminced fresh parsley
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1cupfinely shredded Parmesan cheese
Cooking Directions
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Make the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm in the pot until needed.
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While the linguine is cooking, heat oil in a large skillet over medium heat. Reduce the heat to medium-low and add onion; cook until soft, about 7 minutes. Add asparagus, squash, frozen peas and carrots, pepper, and salt; cook until asparagus is crisp-tender, about 5 minutes.
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Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.
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Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories594 | |
| % Daily Value * | |
| Total Fat 32g |
41% |
| Saturated Fat 13g |
65% |
| Cholesterol 47mg |
16% |
| Sodium 1307mg |
57% |
| Total Carbohydrate 59g |
21% |
| Dietary Fiber 8g |
28% |
| Total Sugars 3g |
|
| Protein 20g |
|
| Vitamin C 25mg |
124% |
| Calcium 328mg |
25% |
| Iron 4mg |
24% |
| Potassium 569mg |
12% |
* 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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