Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad recipe

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Ingredients

1 pound mezze (short) penne pasta
1 bunch fresh asparagus, trimmed and cut into thirds
¼ cup olive oil
3 tablespoons butter
2 teaspoons lemon juice, or more to taste
½ large shallot, minced
2 large cloves garlic, minced
1 large grilled chicken breast, sliced thinly and halved
1 roma (plum) tomato, diced
8 leaves fresh basil, torn

Nutrition Info

446.3 calories
carbohydrate: 60 g
cholesterol: 23.2 mg
fat: 17.6 g
fiber: 4.3 g
protein: 15 g
saturatedFat: 5.5 g
servingSize: -
sodium: 54.3 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes, drain.

  2. Place asparagus into a saucepan, add a little water, and place over medium heat, cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.

  3. Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts, cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture, cook until heated through, about 5 minutes.

  4. Toss pasta with chicken and vegetables to combine, mix tomato and basil into salad and serve warm.

Recipe Yield

6 servings

Recipe Note

There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good.

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