Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1 pound mezze (short) penne pasta |
1 bunch fresh asparagus, trimmed and cut into thirds |
1/4 cup olive oil |
3 tablespoons butter |
2 teaspoons lemon juice, or more to taste |
1/2 large shallot, minced |
2 large cloves garlic, minced |
1 large grilled chicken breast, sliced thinly and halved (optional) |
1 roma (plum) tomato, diced |
8 leaves fresh basil, torn |
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.
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