Shurfine Recipe: Lemon Butter Penne and Vegetables

Lemon Butter Penne and Vegetables

lemon butter penne and vegetables

prep instructions:

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.

4 servings.


  • 8 oz 100% Whole Wheat Penne PastaShurfine
  • ¼ cup extra virgin olive oilShurfine
  • ⅓ cup fresh lemon juice
  • 1 Tbsp finely shredded fresh lemon rind
  • 1 tsp saltShurfine
  • ½ tsp freshly ground pepperShurfine
  • 4 Tbsp butterShurfine
  • 1 cup baby arugula
  • 1 cup baby spinach
  • ½ cup halved red cherry tomatoes
  • ½ cup halved yellow cherry tomatoes
  • ½ cup shredded Parmesan, Asiago and Romano cheese blend
  • ⅓ cup toasted pine nuts
  • 2 Tbsp capers, rinsed, drained
  • Shurfine = shurfine brand