Fresh Spring Penne with Delicate Butter Sauce

If you’re seeking a pasta dish that’s bursting with fresh flavors, lightly sauced, and incredibly versatile, then look no further than this delightful Spring Penne Pasta with Light Butter Sauce. This recipe combines tender penne with vibrant spring vegetables and succulent chicken, all brought together by a delicate lemon-butter broth that enhances, rather than overwhelms, the star ingredients. It’s truly a celebration of seasonal produce, making it an ideal choice for any spring or summer meal.

I confess, I’ve been a little enthusiastic lately about sharing my favorite pasta creations. One might even suggest I should apologize for the recent flurry of pasta recipes gracing these pages. However, in good conscience, I simply cannot. Each dish holds a special place in my culinary heart, offering unique flavors and textures that deserve to be celebrated. So, instead of an apology, consider this another delicious invitation to embrace the wonderful world of pasta – especially when it’s as fresh and invigorating as this one.

But fear not, pasta enthusiasts and those craving variety! While pasta remains a beloved staple, I can promise a brief hiatus from these delectable noodle-centric meals in the coming weeks. Just don’t blame me if you find yourself experiencing a sudden yearning for penne and rich, flavorful sauces. This particular dish, however, might just be the one that gets you hooked. It’s that good.

A Homage to Fresh Vegetables: Why This Dish is a Winner

Whenever I create a new recipe, I often have a specific person in mind who I know will fall in love with it – a dish that could potentially become their new signature favorite. For this Spring Penne Pasta with Light Butter Sauce, that person is undoubtedly my mom. She is, without question, a dedicated vegetable enthusiast. Give her a sandwich, and she’ll always opt for the veggie sub. She’s even been known to embrace unconventional vegetable preparations, like boiling cabbage and enjoying it by the bowlful with a splash of vinegar (a trend I, regrettably, never quite managed to get behind myself – apologies, Mom!).

So, as I was generously loading this pasta dish with an abundance of fresh asparagus, bright cherry tomatoes, briny olives, and tangy artichoke hearts, I knew instinctively that it would be a resounding hit with her. The medley of colors and textures, combined with the wholesome goodness of each ingredient, perfectly aligns with her preference for meals packed with garden-fresh produce. This emphasis on fresh, high-quality vegetables is precisely what makes this penne pasta a standout choice for those who appreciate clean, vibrant flavors.

Sadly, with half a country separating us, I couldn’t share a bowl of this deliciousness with her immediately – and I suspect it wouldn’t fare well during shipping! Instead, I’ve eagerly added it to our menu for when she visits next week to help with all things baby. And to truly show my generosity, I’ll even offer to do all the cooking while she keeps an eye on the five lively little rugrats. That’s just the kind of loving gesture this dish inspires.

The Perfect Balance: Light Sauce, Rich Flavors

This Spring Penne Pasta isn’t about being drenched in a heavy, overpowering sauce. Quite the opposite. It’s a sophisticated dish where the spotlight truly shines on the quality of its components: the perfectly cooked penne, the crisp-tender asparagus, the juicy chicken, and the piquant additions of tomatoes, olives, and artichokes. The pasta is lightly coated with a remarkably simple yet exquisitely flavorful butter and broth sauce. This delicate base is then elevated with a splash of fresh lemon juice, providing a zesty brightness, and a scattering of sprightly fresh herbs, adding layers of aromatic depth.

If you’re someone who appreciates a dish where the sauce subtly complements the main ingredients, allowing their natural flavors to shine through, then this recipe is tailor-made for you. However, if you’re accustomed to pasta swimming in a rich, creamy, or hearty sauce (like my dear husband, who prefers a little pasta with his sauce!), this might be a different experience. It’s designed for those who savor the interplay of varied textures and distinct ingredient profiles, all harmonized by a light and elegant dressing. This makes it an excellent choice for a lighter meal that still feels incredibly satisfying and indulgent.

A Versatile Delight: Enjoy It Any Way You Like It

One of the most remarkable qualities of this Spring Penne Pasta with Light Butter Sauce is its incredible versatility. It tastes absolutely wonderful served warm, fresh off the stove, with the flavors melding beautifully. What’s more, it maintains its fantastic appeal at room temperature, making it a superb candidate for potlucks, picnics, or a make-ahead lunch. But here’s the real kicker: it’s absolutely divine when pulled straight from the refrigerator the next day and enjoyed cold. Yes, you read that right – cold pasta never tasted so good! This remarkable ability to be delicious across different temperatures makes it an exceptionally flexible dish, perfect for meal prepping or whenever you need a quick, satisfying bite. It truly is a pasta for all occasions and preferences.

Explore More Delicious Recipes:

One Year Ago: Penne with Roasted Asparagus and Balsamic Butter

Two Years Ago: Philly Cheesesteak Calzone

Three Years Ago: Glazed Mini Meatloaves

Spring Penne Pasta with Light Butter Sauce

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)
• 1 medium shallot, minced
• 3 large garlic cloves, finely minced (for about 1 tablespoon total)
• 4 tablespoons butter
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice (from about 1 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, drained
• 1 (6-ounce) can black olives, halved and drained
• Shaved Parmigiano-Reggiano cheese for garnish

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to the package directions until al dente. During the last 3 minutes of the pasta’s cooking time, add the trimmed asparagus pieces to the boiling water to cook until crisp-tender. Drain the cooked penne and asparagus thoroughly.
2. While the pasta is cooking, prepare the chicken. Lightly season both sides of the boneless, skinless chicken breasts with salt and freshly ground black pepper. Grill the chicken until it’s cooked through and registers an internal temperature of 165°F (about 4-6 minutes per side, depending on thickness). Alternatively, you can broil it in the oven or sauté it in a large skillet with 1 tablespoon of olive oil. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into convenient strips.
3. In a 10 or 12-inch skillet (if you sautéed the chicken, quickly wipe out the pan and use it here), melt 1 tablespoon of butter over medium heat. Add the minced shallots and garlic to the skillet and sauté, stirring frequently, for 2-3 minutes until the shallots soften and become fragrant. Pour in the low-sodium chicken broth and bring the mixture to a simmer. Continue to simmer until the broth has reduced to approximately 1 1/2 cups, which should take anywhere from 6-12 minutes, depending on your heat and pan size. Reduce the heat to low and gradually whisk in the remaining butter, adding a few cubes at a time and swirling the pan to ensure it melts smoothly before adding more. Stir in the fresh lemon juice, chopped chives, and parsley. Taste the sauce and season with salt and pepper as needed.
4. Transfer the drained penne pasta and asparagus to a large serving bowl or pot. Add the halved grape or cherry tomatoes, drained quartered artichoke hearts, and halved black olives. Pour the warm light butter sauce over the top of the pasta and vegetables. Gently toss everything together until all the ingredients are evenly coated with the delicious sauce. Serve the pasta immediately with slices of the grilled chicken and a generous sprinkle of shaved Parmigiano-Reggiano cheese for garnish. Enjoy this fresh and flavorful Spring Penne Pasta with Light Butter Sauce!

Author: Mel

Course: Main Course

Cuisine: American

Method: Stovetop

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

Recipe Source: Adapted from Cuisine at Home, April 2012.