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
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 Capers, Drained
1/4 Cup Minced Fresh Flat Leaf Parsley
2 Cup Finely Shredded Parmesan Cheese
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.
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.
Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
You may add 3 cups of rotisserie chicken, chopped, for protein if you wish.