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Ingredients
1- pound penne pasta
2-1/2 cups water
2 cups vegetable broth
1 large onion, sliced
1/2- cup fresh basil leaves
3 garlic cloves, minced
salt and pepper, to taste
4- ounces 1/3 Less-Fat Cream Cheese
2 to 3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2- cup shredded mozzarella cheese
1/4- cup shredded parmesan cheese
chopped fresh parsley, for garnish
Instructions
In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt, and pepper.
Cover, cook over medium-high heat, and bring to a boil.
Remove cover and continue to cook for 8 to 10 minutes, or until pasta is cooked and liquid is absorbed; stirring occasionally.
Remove from heat and stir in cream cheese, lemon juice, lemon zest, mozzarella, and parmesan cheese; stir until melted and creamy.
Garnish with fresh parsley.
Serve.
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