Ingredients

• 1/4 cup Crisco® 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® All Purpose Flour
• 1 1/2 teaspoons minced fresh garlic
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
• 1/4 cup Crosse & Blackwell® Capers, drained
• 1/4 cup minced fresh parsley
• 1 cup finely shredded Parmesan cheese

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Instructions

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.