Pasta Primavera with Lemon-Caper Sauce

INGREDIENTS

1/4 cup

Crisco® Pure Olive Oil

large red or yellow onion, chopped

1 lb

fresh asparagus spears, cut into 1-inch pieces

medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick

1/4 tsp

salt

1/2 tsp

coarsely ground pepper

8 oz

cooked linguine pasta, kept warm

1 cup

frozen peas and carrots

Lemon-Caper Sauce:

1/4 cup

butter

2 tbsp

Pillsbury BEST® All Purpose Flour

1 1/2 tsp

minced fresh garlic

1 14.5 ounce can

chicken broth

3 tbsp

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