lemon butter penne and vegetables
Cook pasta according to package directions. Combine oil, lemon juice, lemon rind, salt and pepper in small bowl, whisking until blended. Melt butter in a large skillet over medium heat and cook until it foams and begins to brown, about 3 minutes. Remove butter from heat and toss in hot, drained penne, arugula, spinach, red and yellow tomatoes. Drizzle lemon oil mixture over penne and vegetables, tossing to coat. Stir in cheese. Serve sprinkled with pine nuts and capers.