For a richer sauce, use heavy cream in place of some of the chicken broth. Feel free to substitute other seasonal vegetables such as bell peppers, broccoli florets, or snap peas. Add a pinch of red pepper flakes for a touch of heat. To make it vegetarian, be sure to use vegetable broth.
Pasta Primavera with Lemon Caper Sauce
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS163
Celebrate the vibrant flavors of spring with this delightful Pasta Primavera. Tender linguine is tossed with a medley of crisp-tender vegetables and bathed in a luscious, creamy lemon-caper sauce. A sprinkle of Parmesan cheese adds the perfect finishing touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol47 mg
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Fiber8 g
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Protein20 g
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Saturated Fat13 g
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Sodium1307 mg
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Sugar3 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, about 8-10 minutes, or until al dente. Drain well and set aside. (10 minutes)
02 Step
Recipe View Sauté the vegetables: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the asparagus, squash, peas, and carrots. Season with pepper and salt. Cook until the asparagus is crisp-tender, about 5-7 minutes. (12 minutes)
03 Step
Recipe View Prepare the lemon-caper sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and garlic, cooking for 1 minute until fragrant. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Stir in the lemon juice and drained capers. (8 minutes)
04 Step
Recipe View Combine and serve: Add the cooked vegetables, lemon-caper sauce, and parsley to the cooked linguine. Toss gently to combine. Serve immediately, garnished with extra parsley and Parmesan cheese. (2 minutes)
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Fredy King
Feb 13, 2025The sauce was a little too tart for my taste, so next time I'll use a bit less lemon juice.
Jacynthe Koeppcrooks
Dec 26, 2024This recipe is a winner! The lemon-caper sauce is so flavorful and the veggies are perfectly cooked.
Marge Smith
Dec 11, 2024I loved how easy this was to make on a busy weeknight. My family devoured it!
Elvera Feest
Apr 30, 2024I substituted zucchini for the yellow squash and it was still delicious. A great way to use up veggies from the garden!