PASTA PRIMAVERA WITH LEMON-CAPER SAUCE | ALLRECIPES
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 594.2 calories, CarbohydrateContent 58.7 g, CholesterolContent 47.2 mg, FatContent 32.3 g, FiberContent 7.8 g, ProteinContent 20.2 g, SaturatedFatContent 12.9 g, SodiumContent 1306.6 mg, SugarContent 3.4 g
CAPER SAUCE RECIPE - FOOD.COM
Make and share this Caper Sauce recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
- Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.
Nutrition Facts : Calories 185.8, FatContent 13.6, SaturatedFatContent 7.8, CholesterolContent 32.9, SodiumContent 1304.6, CarbohydrateContent 7, FiberContent 0.5, SugarContent 0.3, ProteinContent 6.4
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