* Preheat oven to 350 and line a small baking sheet with parchment paper. Place the lemon slices on the baking sheet, drizzle with olive oil and sprinkle with salt. Roast for 15-20 min or until golden brown around the edges. Finely mince the lemons and set aside.
* Roast cherry tomatoes with a drizzle of olive oil on a cookie sheet for about 25 min at 375
* In the bottom of a medium sized (cold) pot, combine olive oil, garlic, lemon juice and a pinch of salt.
* In a large pot, prepare pasta according to directions on the package. Cook to Al dente. Reserve 1/4 cup of pasta cooking water.
* Scoop pasta into the pot along with the reserved pasta water.
* Add arugula and toss gently until arugula wilts and pasta is warmed through.
* Add thyme, tomatoes, lemons and toss again.
* Top with mozzarella, pine nuts, and basil
* Toss gently and serve:)
*YUM