1-First, bring a large pot of salted water to a boil and cook the 12 ounces of dry penne pasta according to package instructions until al dente, which takes about 10 minutes. This step sets the base for your dish, allowing the pasta to hold the creamy sauce nicely. While the pasta cooks, heat 2 tablespoons of unsalted butter in a pan over medium heat and add the 2 cloves of minced garlic.

2-Sauté the garlic for 1-2 minutes until it releases its aroma, adding depth to the sauce without overpowering it. Next, lower the heat and stir in the 6 ounces of soft goat cheese and 1 cup of half and half cream, mixing continuously to create a silky sauce. Season with ¼ teaspoon of salt and ½ teaspoon of black pepper, then let it simmer gently for 3-5 minutes until thickened.

3-Once the pasta is done, drain it while reserving a small cup of pasta water. Combine the pasta with the sauce in the pan, stirring well and adding the reserved water if needed to reach your desired consistency. For the final touch, mix in 2 tablespoons of lemon juice, lemon zest from 1 lemon, ¼ cup of fresh basil, 1 cup of grated Parmesan cheese, and 2 tablespoons of fresh parsley before serving immediately.