Lemon Pasta Recipe
This 20-minute Lemon Pasta recipe with tangy cream cheese is a garlicky one-pot dinner full of zesty goodness.
Servings: 6
Ingredients
- 1 pound penne pasta
- 2½ cups water
- 2 cups vegetable broth
- 1 large yellow onion sliced
- ½ cup fresh basil leaves
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- 4 ounces cream cheese or Neufchatel cheese, at room temperature
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- chopped fresh parsley for garnish, optional
- fresh basil leaves for garnish, optional
Instructions
- 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.
Nutrition
Serving: 6ounces | Calories: 373kcal | Carbohydrates: 62g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 532mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 6.5mg | Calcium: 148mg | Iron: 1.2mg
