5.0
(15)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F and line a small baking sheet with parchment paper.
Step 2
Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
Step 3
In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
Step 4
Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
Your folders
foodnetwork.com
4.8
(47)
8 minutes
Your folders
cooking.nytimes.com
5.0
(2.1k)
Your folders
loveandlemons.com
5.0
(52)
30 minutes
Your folders
barefootcontessa.com
Your folders
the-pasta-project.com
5.0
(34)
25 minutes
Your folders
themodernproper.com
5.0
(13)
15 minutes
Your folders
eatingwell.com
3.7
(3)
Your folders
marthastewart.com
3.7
(101)
Your folders
food.com
5.0
(7)
30 minutes
Your folders
yayforfood.com
4.7
(27)
5 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
allrecipes.com
4.6
(429)
40 minutes
Your folders
loveandlemons.com
5.0
(9)
30 minutes
Your folders
runningtothekitchen.com
10 minutes
Your folders
thedefineddish.com
5.0
(9)
Your folders
tasteofhome.com
5.0
(3)
15 minutes
Your folders
theguardian.com
Your folders
epicurious.com
4.1
(29)
Your folders
foodnetwork.com
4.0
(5)
35 minutes