Pasta Primavera With Lemon-Caper Sauce Recipe

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