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Pasta Primavera with Lemon-Caper Sauce

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Pasta Primavera with Lemon-Caper Sauce

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      Directions

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      Ingredients :

    • ¼ cup Crisco® Pure Olive Oil
    • 1 large red or yellow onion, chopped
    • 1 pound fresh asparagus spears, cut into 1-inch pieces
    • 1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
    • ¼ teaspoon salt
    • ½ teaspoon coarsely ground pepper
    • 8 ounces cooked linguine pasta, kept warm
    • 1 cup frozen peas and carrots
    • Methods :

    • Step 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.

    • Step 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.

    • Step 3

      Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

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