Lemon Rosemary Pasta with Chicken, Spinach and Asparagus
I have become kind of obsessed with cooking up some veggies and throwing them in pasta with olive oil. It’s so easy, healthy (?), and delicious! On Tuesday I had some leftover spinach and asparagus in the fridge that were quickly going bad. A quick Google search and a half hour in the kitchen later, I had a feast!
What you’ll need:
- 12oz pasta
- 3Tbs+ olive oil
- 2 boneless, skinless chicken breasts
- Black pepper and salt
- 1lb asparagus, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 1tsp lemon zest
- 1tsp lemon juice
- 1Tbs fresh rosemary
- 1/3 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Red chili flakes
Prepare pasta al dente according to instructions on box. While you are waiting for the water to boil, heat 2 Tbs olive oil in a skillet over medium-high heat. Season both sides of the chicken breast with black pepper and salt and add to the skillet. My chicken cooked for about 2 minutes on each side; keep chicken in the skillet until it is fully cooked and juices run clear. Remove to cool and slice.
In the same skillet, add the remaining Tbs of olive oil, asparagus, garlic, lemon zest, lemon juice, and rosemary. The water should be boiling by now and it is time to add the pasta. Saute asparagus et al. for 4-5 minutes or until asparagus is cooked but still slightly crisp. Remove skillet from heat; stir in cheese, spinach, and chopped chicken. Once pasta is finished cooking, drain and add pasta as well. Mix everything together and add olive oil, black pepper, and red chili flakes to taste.
My finished product was simple, light, and satisfying. The lemon and rosemary flavors were both present but mild, and the black pepper and red chili spiced up my dish a bit. The original recipe I followed called for a lemon yogurt sauce, but mine didn’t turn out and I was fine with just olive oil. I’m sure this pasta could highlight many different herbs and could accommodate any old veggies you may find hidden in your fridge.