4ouncescream cheese,or Neufchatel cheese, at room temperature
2 to 3tablespoonsfresh lemon juice
1teaspoonlemon zest
½cupshredded mozzarella cheese
¼cupshredded parmesan cheese
chopped fresh parsley,for garnish, optional
fresh basil leaves,for garnish, optional
Instructions
In a pasta pot or stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt, and pepper.
Cover and cook over medium-high heat and bring to a boil.
Remove the cover and continue to cook, stirring occasionally, for 8 to 10 minutes, or until the pasta is al dente and the liquid is absorbed.
Remove from heat and immediately stir in the cream cheese, lemon juice, lemon zest, mozzarella, and parmesan cheese; continue to stir until melted and creamy.