Baked Lemon Boursin Pasta with Spring Vegetables

•  8 ounces whole-wheat penne
• 2 cups unsalted vegetable broth
• 1 cup water
• ½ cup grated Parmesan cheese, plus more for serving
• 1 tablespoon grated lemon zest
• 3 large cloves garlic, thinly sliced
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 1 (5.2-ounce) package garlic-and-herb Boursin cheese
• 1 pound asparagus, trimmed and cut into 1½-inch pieces
• 1 (5-ounce) package baby spinach
• 1 cup frozen peas
• 2 tablespoons lemon juice
• Chopped fresh flat-leaf parsley for garnish (optional)

1. Preheat oven to 375°F. 
2. Combine 8 ounces penne, 2 cups broth, 1 cup water, ½ cup Parmesan, 1 tablespoon lemon zest, the sliced garlic, ½ teaspoon pepper and ¼ teaspoon salt in a 9-by-13-inch baking dish. 
3. Stir until evenly combined and the pasta is mostly submerged. 
4. Nestle the Boursin in the center. Cover tightly with foil.
5. Bake until the pasta is almost tender, about 35 minutes.
6.  Remove from oven; stir the pasta around the edges of the dish. 
7. Add asparagus pieces, 5 ounces spinach and 1 cup frozen peas. 
8. Re-cover tightly with foil.
9. Continue baking until the sauce is bubbling around the edges and the pasta and asparagus are tender, about 15 minutes more. 
10. Stir until the cheese is fully melted and the sauce is smooth.
11. Stir in 2 tablespoons lemon juice. 
12. Serve topped with additional Parmesan and parsley, if desired.