Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad Recipe - Allrecipes.com
Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad Recipe
  • READY IN 40 mins

Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • There are so many options with this dish. Many vegetables would taste fantastic added to the mix; broccoli would be awesome. I'd love to hear the different combinations you come up with.
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Reviews More Reviews

Mar 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!

 
Mar 24, 2013

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

 

6 Ratings

Aug 01, 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!!

 
Nov 03, 2013

Used 1 1/2 pkg of Purdue short cut Chicken- tossed them in at the end to heat up and ate as a pasta meal. Thought it needed more seasoning so next time will add more basil, tomatoes and some red pepper.

 
Aug 11, 2013

Nice flavors but a little too much pasta. I added broccoli and mozzarella like the others suggested and sea salt and pepper. I don't eat meat so I added more veggies but next time I'll add a lot more tomato and cut down the pasta. Still, liked the flavors and would recommend.

 
Aug 04, 2013

Real good. I used lemon grape seed oil and a little fresh lemon. I also added fresh mozzarella.

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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