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Bring a large pot of salted water to a boil. Cook the malfadine pasta according to package directions, then drain the pasta, reserving at least 1 ½ cups of pasta water.
Place the hot pasta in a large bowl and add cream cheese, garlic powder, ½ teaspoon kosher salt, black pepper (to taste), and ½ cup of the reserved pasta water. Begin stirring till the cheese melts, adding another ¼ of pasta water thin out the cheese sauce.
Continue adding ¼ cup of pasta water as needed until the desired consistency is reached (I recommend ¾-1 cup total, and then store the rest for any leftovers to be reheated). Taste and adjust any seasonings and top with fresh parsley and lemon zest, if using.