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 caloriescarbohydrate: 60 gcholesterol: 23.2 mgfat: 17.6 gfiber: 4.3 gprotein: 15 gsaturatedFat: 5.5 gservingSize: -sodium: 54.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad
Directions
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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.
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.
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.
Toss pasta with chicken and vegetables to combine, mix tomato and basil into salad and serve warm.