Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes.

While the pasta cooks, melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the broth, lemon zest, and lemon juice, and let simmer for 2 minutes.

Whisk in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly, about 3-4 minutes.

Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper.

Drain the pasta and add it to the sauce in the skillet, tossing to coat evenly.

Serve hot, garnished with additional Parmesan cheese if desired.