Lemon-Caper Pasta Primavera

Name: Lemon-Caper Pasta Primavera
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp All-Purpose Flour; 1 lb Asparagus; 0.5 tsp Black Pepper; 0.25 cup Butter; 0.25 cup Capers; 14.5 oz Chicken Broth; 0.25 cup Fresh Parsley; 3 tbsp Lemon Juice; 8 oz Linguine; 1.5 tsp Minced Garlic; 0.25 cup Olive Oil; 1 cup Peas & Carrots Blend; 0.25 tsp Salt; 1 cup Shredded Parmesan Cheese; 1 whole Yellow Onion; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Lemon-Caper Pasta Primavera balances bright citrus with briny capers and a creamy finish, coating tender linguine and crisp spring vegetables. The Parmesan adds a savory depth while asparagus, squash, and peas keep every bite fresh and lively. Perfect for a light weeknight dinner or a spring gathering when you want a vibrant, veggie-forward pasta.

Prep25 mins
Cook25 mins
Serves4
DifficultyMedium

1

Make the pasta: Bring a large pot of lightly salted water to a boil.
2

Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
3

Drain and keep warm in the pot until needed.
4

While the linguine cooks, heat oil in a large skillet over medium heat.
5

Lower the heat to medium-low and add onion; cook until soft, about 7 minutes.
6

Add asparagus, squash, frozen peas and carrots, pepper, and salt; cook until the asparagus is crisp-tender, about 5 minutes.
7

Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat.
8

Stir in flour and garlic until combined.
9

Gradually whisk in chicken broth until smooth.
10

Increase the heat to high and stir constantly until it comes to a boil.
11

Reduce the heat to low and simmer for 5 minutes.
12

Stir in capers and lemon juice.
13

Add the vegetable mixture, sauce, and parsley to the linguine; stir until well combined.
14

Garnish individual servings with Parmesan.