1 pound fresh asparagus spears, trimmed, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
8 ounces uncooked linguine pasta
1 cup frozen peas and carrots
1/4 cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons minced fresh garlic
1 (14 1/2 oz.) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
1/4 cup Crosse & Blackwell® Capers, drained
1/4 cup minced fresh parsley
1 cup finely shredded Parmesan cheese
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.
COOK pasta in salted water according to package directions, adding frozen peas and carrots during last 5 minutes of cooking time. Drain.
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.