Begin by bringing a large pot of salted water to a boil. Add the dry penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta in a colander. Set it aside.
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let the garlic brown.
Reduce the heat to low and add the goat cheese to the skillet, stirring it into the melted butter and garlic. Once the cheese begins to soften, pour in the half-and-half. Stir continuously until the mixture is smooth and creamy.
Add the drained penne pasta to the skillet, tossing it in the creamy goat cheese sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Stir in the sliced fresh basil, the juice and zest of the lemon, and season with kosher salt and black pepper to taste. Mix until everything is well combined.
Remove the skillet from heat and fold in the grated Parmesan cheese, allowing it to melt into the pasta. This will enhance the flavor and creaminess of your dish.
Serve the Goat Cheese Pasta immediately, garnished with fresh parsley for a pop of color and flavor. Enjoy every bite of this delightful dish!
