Colorful crisptender veggies are tossed with linguine pasta and a creamy lemoncaper sauce and served with shredded Parmesan cheese
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Make the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite
about 11 minutes. Drain and keep warm in the pot until needed.
While the linguine is cooking
heat oil in a large skillet over medium heat. Reduce the heat to medium-low and add onion; cook until soft
about 7 minutes. Add asparagus
squash
frozen peas and carrots
pepper
and salt; cook until asparagus is crisp-tender
about 5 minutes.
Meanwhile
make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.
Add vegetable mixture
sauce
and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.
