CAPER SAUCE FOR PASTA RECIPES

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PASTA PRIMAVERA WITH LEMON-CAPER SAUCE | ALLRECIPES



Pasta Primavera with Lemon-Caper Sauce | Allrecipes image

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

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
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1?½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

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



Caper Sauce Recipe - Food.com image

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

1 tablespoon butter
1 tablespoon flour
1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
1 tablespoon capers, drained (and cut into halves if large)
2 teaspoons malt vinegar
1/4 teaspoon salt
fresh ground black pepper

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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