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Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Ebwallace

Ebwallace

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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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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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Reviews

AZ93
8

AZ93

3/22/2013

Delicious! Very bright and colorful dish (see photo). The only thing I did differently was to add some chunks of mozzarella to bring it closer to a real caprese recipe. It would be just as good without. Also added salt and pepper at the table. This dish is versatile too. My Dad eats meat and I don't, so I just added his precooked chicken to the dish after taking my portion out. Five full stars for this delicious dish that I will most definitely make again, especially as the weather gets warmer and the veggies are even fresher! Thanks so much for posting this Ebwallace!

gymnast24
2

gymnast24

3/24/2013

It was very good! I did add cubed mozzarella like another reviewer suggested. I added sausage instead of chicken.

love2cook
0

love2cook

8/1/2014

I subbed the chicken breast for chicken,spinach and asiago sausages, fried and chopped, I used the tiny tomatoes, halved, bc it's what I had, and I didn't have any asparagus (refuse to buy it, too $$) I subbed the shallots for onion. The first time I made this, it was good, but not quite enough sauce. The second time, I upped the sauce and basil. After serving, I topped it with crumbled feta cheese. SO GOOD! Even my husband, who is picky with cheeses, thought it took it up a notch. Even though I changed a few things, this recipe is so versatile, I don't think it hurt it at all. It became a favorite for everybody after the first time. The next time I make this, I am going to add some fresh baby spinach to the pasta, just enough to wilt it. I think some other great veggies to try would be peppers, zuchinni, mushrooms, etc. A++ on this one!!

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