Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Ebwallace 1

"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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40 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 ...

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

This was very good. I was limited by the ingredients I had on hand, and this made a nice base to work from. I was out of butter, so I used Coconut oil along with lemon juice as written. I had...

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, t...

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 re...

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...

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