Prep Time 30m
Cook Time 20m
Ready Time 50m
Yield 4 servings

  • 1/4 cup Crisco® Pure Olive Oil
  • 1 large red or yellow onion, chopped
  • 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
Preparation Directions
  • Step 1Heat 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 2Cook pasta in salted water according to package directions, adding frozen peas and carrots during last 5 minutes of cooking time. Drain.
  • Step 3Heat 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 4Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
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