Begin by boiling a large pot of salted water. Add 12 ounces of dry penne pasta. Cook according to package instructions until al dente.

You want it firm but not crunchy—perfectly cooked pasta is the foundation of your dish. Once cooked, reserve a cup of pasta water; drain the rest and set the pasta aside.

In a large skillet, heat 1 teaspoon of extra-virgin olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add 2 finely minced cloves of garlic.

Sauté until the garlic turns fragrant but take care to avoid burning it; we want the garlic to be aromatic, not bitter.

Lower the heat and add the cooked pasta to the skillet with the garlic.

On low, add the half-and-half cream slowly, stirring the pasta to ensure it’s coated. Then crumble in 6 ounces of soft goat cheese. The cheese will start to melt and blend into the cream.

Stir in the lemon zest, ½ teaspoon of freshly ground black pepper, and the zest of one lemon. This is where the magic happens—the tanginess of the lemon cuts through the creaminess, balancing the flavors.

Toss in ¼ cup of thinly sliced basil and 1 cup of grated Parmesan cheese.

Stir together well, adding a bit of the reserved pasta water if you find the sauce too thick. You want a creamy consistency that hugs each piece of pasta.

Once everything is combined, taste and adjust seasoning if needed. Finally, plate your creamy goat cheese pasta and sprinkle chopped parsley and crushed red pepper flakes over the top. Serve warm and enjoy!