Lemon Garlic And Asparagus Warm Caprese Pasta Salad Recipes

ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
• Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
• Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
• Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD

Steps:

• 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.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD

Steps:

• 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.