Lemon Cream Pasta

1/2 t. garlic powder
1/4 t. black pepper
2 (14.5 oz) cans chicken broth
1/4 c. fresh lemon juice
1/2 (16 oz) package tube pasta (penne, rigatoni)
1 c. heavy cream
2 t. grated lemon zest
1/4 c. parmesan cheese, shredded

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir cream, parmesan cheese and lemon zest into cooked pasta. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

adapted from: Mel's Kitchen Cafe