12 oz pasta (your choice)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the vegetable broth, heavy cream, and pasta to the pan. Stir to combine.
Bring the mixture to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid has mostly absorbed.
Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Continue cooking for 2-3 minutes until the sauce is creamy and the cheese has melted.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Add cooked chicken, shrimp, or vegetables for a protein boost.

Swap heavy cream with half-and-half or plant-based cream for a lighter or dairy-free option.

For extra flavor, sprinkle red pepper flakes for a spicy kick.