If you love lightly sauced pasta dishes with flavorful ingredients, then this spring penne pasta with light butter sauce is the dish for you.

Spring Penne Pasta with Light Butter Sauce: A Fresh and Flavorful Celebration

Sometimes, a meal comes along that’s simply too good to keep to yourself. While my recent posts might suggest a delightful pasta obsession, rest assured, each dish I share earns its spotlight through sheer deliciousness. Today, I’m absolutely thrilled to present a recipe that perfectly encapsulates the vibrant essence of spring: a sensational Penne Pasta adorned with a light, zesty butter sauce. This isn’t just another pasta meal; it’s an experience, a harmonious blend of fresh, seasonal ingredients that promises to awaken your palate and quickly become a cherished favorite in your culinary repertoire.

Soon enough, you’ll see a shift from my recent pasta focus, but before that, prepare for a true indulgence! This particular recipe holds a special place in my heart, having been inspired by my wonderful mom. She’s a dedicated vegetable enthusiast, consistently choosing the veggie option at sandwich shops and famously known for her occasional love affair with boiled cabbage (a trend, I must confess, I never quite managed to embrace myself). As I prepared this pasta dish, brimming with crisp, green asparagus, sun-kissed cherry tomatoes, briny black olives, and tender artichoke hearts, I knew instinctively that it would be an absolute homerun for her. While she lives half a country away, making immediate sharing impractical, I eagerly anticipate preparing this exact meal for her when she visits next week to help with all things baby. And yes, I’ll even insist on doing all the cooking while she enjoys chasing around the little ones—that’s how much I love sharing good food!

The Irresistible Appeal of This Light & Fresh Pasta Dish

This exquisite Spring Penne Pasta is more than just a meal; it’s a delightful journey through fresh, seasonal flavors. Each serving is chock-full of nutritious vegetables and succulent, tender chicken, all lightly coated in a simple yet incredibly potent butter and broth sauce. The secret to its vibrant taste lies in a generous splash of fresh lemon juice, which brightens every component, complemented by a scattering of sprightly fresh herbs like chives and parsley. These elements combine to create a dish that feels both comforting and invigorating.

What truly sets this recipe apart is its philosophy: it celebrates the inherent flavors and textures of its ingredients rather than masking them with a heavy, overly rich sauce. If you’re the kind of person who appreciates a pasta dish where the star is the medley of fresh components, with the sauce playing a delicate supporting role (unlike, say, my dear husband, who prefers his pasta practically swimming in sauce!), then this recipe is tailor-made for you. It’s a testament to how simple, quality ingredients, when properly highlighted, can create an unforgettable dining experience.

A Versatile Dish for Any Occasion

Beyond its incredible taste, one of the best attributes of this Spring Penne Pasta is its unparalleled versatility. It tastes absolutely magnificent served warm, straight from the pot, comforting and satisfying. Yet, its charm doesn’t fade as it cools; it remains fantastic at room temperature, making it a perfect candidate for spring potlucks, easy picnics, or a relaxed weekend lunch. Perhaps the most delightful revelation is how absolutely divine it becomes when pulled from the refrigerator the next day and savored cold. This multi-faceted quality makes it an ideal choice for meal prepping, ensuring you have delicious, healthy leftovers that you’ll genuinely look forward to enjoying throughout the week. Imagine a quick, flavorful lunch that’s ready when you are, embodying convenience without compromising on taste or nutrition.

Spring Penne Pasta with Light Butter Sauce Recipe

Yield:
6 servings

Prep Time:
20 mins

Cook Time:
30 mins

Total Time:
50 mins

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Ingredients

• 1 pound penne pasta
• 12-16 ounces fresh asparagus spears, hard ends trimmed, spears cut into 2-inch pieces
• 1 ½ pounds boneless skinless chicken breasts (about 2-3 medium-sized breasts)
• 1 medium shallot, minced
• 3 large garlic cloves, finely minced (yielding about 1 tablespoon total)
• 4 tablespoons unsalted butter, divided
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice, typically from about 1 whole lemon
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 pint grape or cherry tomatoes, halved
• 1 (14-ounce) can quartered artichoke hearts, thoroughly drained and rinsed
• 1 (6-ounce) can black olives, halved and well-drained
• Shaved Parmigiano-Reggiano cheese for garnish (optional, but highly recommended)
• Salt and freshly ground black pepper to taste

Instructions

1. Cook Pasta & Asparagus: Bring a large pot of lightly salted water to a rapid boil. Add the penne pasta and cook according to the package directions until it is al dente (firm to the bite). For the final 3 minutes of the pasta’s cooking time, add the cut asparagus pieces to the boiling water to blanch them until tender-crisp. Once cooked, thoroughly drain the penne and asparagus.
2. Prepare Chicken: While the pasta is cooking, lightly season both sides of the boneless, skinless chicken breasts with salt and freshly ground black pepper. Grill the chicken until it’s fully cooked through and reaches an internal temperature of 165°F (approximately 4-6 minutes per side, depending on the thickness of the chicken). Alternatively, you can broil the chicken in the oven or sauté it in a skillet with 1 tablespoon of olive oil. Once cooked, remove the chicken to a plate, cover it loosely with foil, and let it rest for 5 minutes before slicing it into elegant strips.
3. Craft the Lemon Butter Sauce: In a 10 or 12-inch skillet (if you used a skillet for the chicken, quickly wipe it clean before proceeding), melt 1 tablespoon of butter over medium heat. Add the minced shallots and garlic to the skillet. Sauté, stirring frequently, for 2-3 minutes, until the shallots are softened and aromatic. Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow it to reduce until the liquid volume is approximately 1 ½ cups, which should take anywhere from 6-12 minutes. Reduce the heat to low, then gradually whisk in the remaining 3 tablespoons of butter, adding a few cubes at a time and swirling the pan until each addition is completely melted before incorporating more. Stir in the fresh lemon juice, chopped chives, and parsley. Taste the sauce and adjust seasoning with additional salt and pepper as desired.
4. Combine and Serve: Transfer the drained pasta and asparagus to a large mixing bowl or back into the clean pot. Add the halved grape or cherry tomatoes, the thoroughly drained quartered artichoke hearts, and the drained halved black olives. Pour the warm, fragrant lemon butter and herb sauce evenly over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are beautifully coated. Serve the pasta immediately with slices of the grilled chicken arranged on top, garnished generously with freshly shaved Parmigiano-Reggiano cheese for an extra layer of flavor and elegance.

Author:
Mel

Course:
Main Course

Cuisine:
American, Mediterranean-inspired

Method:
Stovetop, Grilling

Nutrition Information (Approximate per serving)

Serving: 1 Serving
Calories: 689 kcal
Carbohydrates: 70g
Protein: 39g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 93mg
Sodium: 1495mg
Fiber: 8g
Sugar: 7g

*Nutrition facts are approximate and may vary depending on specific ingredients and preparation methods.

Recommended Kitchen Tools for This Recipe

• Quality Cookware Set
• 12-Inch Nonstick Skillet
• Durable Wooden Spoon

Recipe Source: This recipe has been adapted and inspired by a delicious creation from Cuisine at Home, April 2012.