Rating: 4.61 stars
51 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon-Caper Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

594 calories; protein 20.2g; carbohydrates 58.7g; fat 32.3g; cholesterol 47.2mg; sodium 1306.6mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
07/25/2014
This recipe was fast, simple and tasted ah-mazing! My husband said it was better than any restaurant pasta we've ever had, and we've eaten all around Italy. I used fresh zucchini, yellow squash, broccoli and carrots as that's what I had in the house. We generally don't eat frozen vegetables. So the only adjustment was to add the carrots, finely chopped, in with the vegetables at the beginning. Also, I used homemade chicken broth and pasta. This will definitely make it into our spring/summer meal rotation! Read More
(9)

Most helpful critical review

Rating: 3 stars
05/12/2018
Followed the recipe exactly. There was something missing. The veggies and pasta were good but the flavor was flat. Read More
51 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/25/2014
This recipe was fast, simple and tasted ah-mazing! My husband said it was better than any restaurant pasta we've ever had, and we've eaten all around Italy. I used fresh zucchini, yellow squash, broccoli and carrots as that's what I had in the house. We generally don't eat frozen vegetables. So the only adjustment was to add the carrots, finely chopped, in with the vegetables at the beginning. Also, I used homemade chicken broth and pasta. This will definitely make it into our spring/summer meal rotation! Read More
(9)
Rating: 4 stars
02/13/2017
Very good. Used one-pot. Used all of the ingredients except that I didn't have zucchini, so used one cup diced carrot and one cup frozen peas. Also used rigatoni..would have used campanelle if I'd had some...a shape to hold the sauce. One-pot method: cook pasta, drain in colander, set aside. Saute onion and carrot in same pan until slightly softened, add asparagus, peas, and garlic, cook a minute or two more. Add butter, stir to melt, sprinkle flour over (as in making gravy), stir gently and cook a couple more minutes to cook flour. (Mixture may look pasty.) Add broth, bring to low boil while stirring. Add capers, lemon juice, and pasta. Break pasta apart gently. (Pasta will be stuck together but will break apart easily in the heated sauce.) Add parsley and cheese at serving. Will definitely make this again...excellent recipe for using asparagus; excellent flavor. Read More
(4)
Rating: 5 stars
08/15/2018
OMG! This was sooo good. My boyfriend said it was too rich so if I make it again, I'll use half n half instead of cream. I love capers too so I would probably use more capers. SO YUMMY! Read More
(3)
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Rating: 5 stars
10/13/2018
Yes, I would make it again.....the sauce is awesome, could be used in other recipes. My big gripe with reviews ------- make it the way it is written first, then make changes. Also, one review stated "next time she would use half and half, not cream".......where is there cream in the ingredients????? Read More
(3)
Rating: 5 stars
01/10/2015
I didn't have squash or zucchini but I followed the rest of the recipe anyway and it turned out fantastic! Read More
(3)
Rating: 5 stars
11/08/2016
I loved the sauce for this. It's savory yet quasi healthy (at least when compared to an alfredo). I added chicken since I'm a meatatarian. Read More
(3)
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Rating: 5 stars
03/17/2016
Fantastic!! It doesn't matter what vegies you use, as long as you prepare them to be done simultaneously in the final combination. I'm allergic to citrus so I substituted white wine vinegar, added 1t fresh chopped basil and a little red pepper flakes. This is the Best and now, my FAVORITE primavera!! Read More
(2)
Rating: 5 stars
07/20/2018
Mmmm lemony capers! I was actually only looking for an intriguing sauce to add to my pasta. Devoid of linguine squash peas and carrots and the fact that I despise zucchini I made spaghetti. Instead of the other veggies I just wanted my simple and I quartered up some fresh orange & red grape tomatoes. For the sauce I followed the recipe but I also added the zest of one lemon and I used 4 tbsp of lemon as I like my sauce lemony. In addition I added 2 tbsp of chopped fresh basil. Once the pasta was done I added in the sauce and dropped crumbled feta cheese on top along with the tomatoes and fresh basil leaves. It was incredibly awesome. Read More
(2)
Rating: 5 stars
01/15/2017
Easy excellent recipe! Read More
(2)
Rating: 3 stars
05/12/2018
Followed the recipe exactly. There was something missing. The veggies and pasta were good but the flavor was flat. Read More