Creamy broccoli and lemon penne

Ingredients

1 1/3 pounds (about 6 cups) dry whole wheat penne

2 1/4 cups broccoli florets (about 7 oz)

1 large onion, finely diced

1 lemon, juiced and zested

A pinch of garlic powder

4 oz (about 1/2 cup) cream cheese, or dairy-free alternative

6 tablespoons (about 1.8 oz) cornstarch

3/4 cup plus 2 tablespoons water

Instructions

1. Cook the onion in a large pot over medium heat, stirring in the garlic powder, until the onion is soft.
2. Add the cream cheese (or dairy-free alternative) and stir until melted.
3. Whisk together the water and cornstarch, then stir into the cream cheese mixture to thicken. Stir in the lemon juice and zest.
4. Meanwhile, in a separate pot of boiling water, cook the pasta and broccoli together until the pasta is tender and the broccoli is cooked through.
5. Drain the pasta and broccoli, then toss with the cream cheese sauce.