Boil water in a sauce pot, add salt and penne pasta, and cook for 10-12 minutes until al dente.

Drain pasta in a colander, rinse with water, drizzle with olive oil, and toss.

Melt butter in a skillet over medium-low heat.

Add minced garlic, salt, and black pepper to the skillet.

Cook, stirring frequently, until the garlic is golden brown.

Add fresh lemon juice, rosemary, and lemon zest to the skillet.

Stir well and remove from heat.

Add the cooked pasta to the skillet and toss well to coat evenly with the sauce.

Top with grated mozzarella cheese.

Bake at 150°C (300°F) for 15-20 minutes, or until the cheese is melted and bubbly.

Serve hot.