Ingredients
- 12 ounces dry penne pasta
- 1 1/2 tablespoons unsalted butter
- 3 garlic cloves minced
- 6 ounces soft goat cheese
- 1 cup half-and-half
- 1 cup reserved pasta water plus more if needed
- 1/4 cup fresh basil leaves sliced thinly
- Juice and zest of 1 lemon
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the goat cheese and half-and-half, whisking constantly until the mixture becomes smooth.
- Reduce the heat to medium-low. Add the hot pasta and about 1/2 cup of the reserved pasta water to the skillet. Stir to coat the pasta evenly in the sauce. Mix in the basil, lemon juice, and lemon zest. Season with salt and pepper.
- Finally, stir in the grated Parmesan cheese until the sauce is creamy and well combined. Add more pasta water to thin the sauce if needed. Garnish with chopped parsley before serving.
