Ingredients For Pasta Primavera With Lemon-Caper Sauce Recipe
0.25 cup Crisco pure olive oil
1 Large red or yellow onion, chopped
1 inch Pound fresh asparagus spears, cut into -s
0.25 inch 1 medium yellow squash or zucchini, quartered lengthwise, sliced - thick
0.25 teaspoon Salt
0.5 teaspoon Coarsely ground pepper
8 ounce Cooked linguine pasta, kept warm
1 cup Frozen Peas And Carrots
0.25 cup Butter
2 tablespoon Pillsbury best all purpose flour
1.5 teaspoon Minced Fresh Garlic
1 can Chicken Broth
3 tablespoon Santa cruz organic pure lemon juice
0.25 cup Crosse & blackwell capers, drained
0.25 cup Minced Fresh Parsley
Nutrition value
320
calories per serving
17 g Fat12 g Protein51 g Carbs8 g FiberOther
Current Totals
17 g Fat
12 g Protein
51 g Carbs
8 g Fiber
MacroNutrients
Carbs
51 g
Protein
12 g
Fiber
8 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
79 mg
Iron
3 mg
Vitamin A
564 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
70 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
86 mg
Manganese
0 mg
Phosphorus
163 mg
Selenium
5 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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