Lemon Pasta Recipe

Boil the pasta and aromatics. In a pasta pot or stockpot, combine the penne pasta, water, vegetable broth, onions, basil leaves, garlic, salt, and pepper. Cover and cook over medium-high heat until it comes to a boil.

Continue cooking. Remove the cover and continue to cook, stirring occasionally, for 8 to 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. There should be about ½ cup of liquid left in the pot before you add the cheeses. If there's more, continue cooking uncovered for a few minutes.

Add the cheeses and lemon. Remove from heat and stir in the cream cheese, lemon juice, lemon zest, mozzarella, and parmesan cheese; continue stirring until melted and creamy.

Serve. Garnish with fresh parsley and basil, and serve.