Pasta Primavera With Lemon-Caper Sauce

• 1/4 cup Crisco(R) Pure Olive Oil
• 1 large red or yellow onion, chopped
• 1 pound fresh asparagus spears, 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 cooked linguine pasta, kept warm
• 1 cup frozen peas and carrots
• Lemon-Caper Sauce:
• 1/4 cup butter
• 2 tablespoons Pillsbury BEST(R) All Purpose Flour
• 1 1/2 teaspoons minced fresh garlic
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons Santa Cruz Organic(R) Pure Lemon Juice
• 1/4 cup Crosse & Blackwell(R) Capers, drained
• 1/4 cup minced fresh parsley
• 1 cup finely shredded Parmesan cheese

1. 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.
2. 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.
3. Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

olive oil, red, zucchini, salt, ground pepper, linguine pasta, carrots, lemoncaper sauce, butter, flour, fresh garlic, chicken broth, santa, capers, fresh parsley, parmesan cheese

Taken from www.allrecipes.com/recipe/238329/pasta-primavera-with-lemon-caper-sauce/ (may not work)