¼ 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
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta
kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers
drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese