PASTA PRIMAVERA WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES
This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal.
Provided by hartdocman
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
- Lime juice can be substituted for lemon juice for a different take on the same theme.
- Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
SUMMER-VEGGIE MELTS WITH CAPER SAUCE
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 13
Steps:
- With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
- Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
- Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.
MAHI CUTLET WITH MEYER LEMONS AND CAPERS
Steps:
- Slice the mahi very thin, on the bias, into 16 equal pieces. Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs. Set on a plate or tray and refrigerate.
- Remove all the skin of the lemons with a sharp knife and section out the lemons. Squeeze the remaining pulp, to extract the juice, and reserve.
- Just before starting to pan fry the mahi, place the butter and lemon juice in a small pan and melt over low to medium heat. When emulsified, mix in the reserved lemon sections, capers and parsley. Set aside and keep sauce warm.
- Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown. Place on a plate in a warm oven until all are cooked.
- While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste. Plate a mound of spinach, and place two mahi fillets on top of spinach. Spoon the sauce around the bottom of the plate.
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
TOMATO SAUCE WITH CAPERS AND VINEGAR
There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, sauces and gravies
Time 30m
Yield About 1 1/4 cups, serving four to six
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams
TROUT FILLETS WITH LIME AND CAPER SAUCE
This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good
Provided by Sandyg61
Categories Trout
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry the trout fillets and season lightly.
- Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
- Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
- Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
- Add the remaining butter to the pan with the capers and dill and fry until golden brown.
- Add lime juice to taste and a little salt and pepper.
- Spoon over the trout.
Nutrition Facts : Calories 439.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 152.6, Sodium 213, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.2
SUMMER PASTA WITH OLIVES, ROASTED PEPPERS AND CAPERS
Categories Olive Pasta Pepper Tomato Sauté Vegetarian Quick & Easy Parmesan Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.
- Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v
More about "summer veggie melts with caper sauce recipes"
CREAMY TOMATO PASTA SAUCE WITH CAPERS - HAPPY VEGGIE …
From happyveggiekitchen.com
4.6/5 (5)Total Time 30 minsCategory Main CourseCalories 346 per serving
11 RECIPES WITH CAPERS YOU NEVER THOUGHT ABOUT - BRIT
MUTTON WITH CAPER SAUCE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY LINGUINE WITH LEMON WINE CAPER SAUCE - EASY SMART VEGAN
From easysmartvegan.com
GARLIC-CAPER ROASTED MUSHROOMS RECIPE | COOKING LIGHT
From cookinglight.com
STEAK WITH CAPER SAUCE - SWEDISH RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
ROASTED SUMMER SQUASHES WITH CAPER GREMOLATA RECIPE
From myrecipes.com
15 WAYS TO USE THE JAR OF CAPERS IN YOUR FRIDGE | ALLRECIPES
From allrecipes.com
CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE - INQUIRING CHEF
From inquiringchef.com
SUMMER PASTA PRIMAVERA - ONCE UPON A CHEF
From onceuponachef.com
LEMON BUTTER CAPER SAUCE - HELL'S KITCHEN RECIPES
From hellskitchenrecipes.com
SOLE MEUNIERE WITH CAPERS - SO DELICIOUS
From sodelicious.recipes
STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE - JULIA'S …
From juliasalbum.com
LEMON CAPER SAUCE - 5-MINUTE SAUCE OR DRESSING - SPICE …
From spicecravings.com
ROASTED ROOT VEGETABLES WITH LEMON-CAPER SAUCE - AMERICA'S …
From americastestkitchen.com
VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
RECIPE: GARLIC-CAPER CHICKEN OVER BUCATINI WITH SUMMER …
From blueapron.com
PASTA WITH GARLIC BUTTER CAPER SAUCE - IOWA GIRL EATS
From iowagirleats.com
CHICKEN WITH BROCCOLI AND CAPER SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
SCALLOPS & SPRING VEGETABLES WITH OLIVE-CAPER PAN SAUCE RECIPE
From eatingwell.com
ROASTED CAULIFLOWER CUTLETS WITH LEMON-CAPER SAUCE - JAZZY …
From jazzyvegetarian.com
EASY LEMON CAPER SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED ZUCCHINI AND PEPPERS SHEET PAN RECIPE - SIP AND FEAST
From sipandfeast.com
CRISPY CHICKPEA CUTLETS WITH LEMON CAPER SAUCE - LIVING VEGAN
From living-vegan.com
EASY LEMON CAPER SAUCE – A COUPLE COOKS
From acouplecooks.com
SIMPLE LEMON CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASTA WITH LEMON CAPER SAUCE – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
VEGAN CAPER PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
CREAMY LEMON BASIL CAPER SAUCE - THERESCIPES.INFO
From therecipes.info
LEMON BASIL CAPER SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
HADDOCK FILLETS WITH CAPER SAUCE | METRO
From metro.ca
THIS BUTTERY CAPER SAUCE WILL LIFT ANY VEGETABLE (OR MEAT)
From nytimes.com
SUMMER TOMATO AND CAPER PASTA RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
17 CAPERS RECIPES YOU’LL HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
SPIRALIZED ZUCCHINI NOODLES RECIPE WITH LEMON CAPER BUTTER
From umamigirl.com
TILAPIA WITH LIME-CAPER SAUCE RECIPE FROM H-E-B
From heb.com
SUMMER PASTA WITH OLIVES, ROASTED PEPPERS AND CAPERS RECIPE
From bonappetit.com
10 BEST VEGGIE MELT CHEESE RECIPES | YUMMLY
From yummly.com
DIJON-CAPER CREAM SAUCE | DJ FOODIE
From djfoodie.com
BEST GRILLING AND BARBECUE RECIPES FOR SUMMER | MARTHA STEWART
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love