• Cook the 8 ounces fettuccini noodles according to package directions, drain and set aside.

Lemon Garlic Cream Sauce

• In a large skillet over medium-high heat, melt the ¼ cup salted butter. Add the 1 minced small onion and cook for 3-4 minutes until tender.
• Add the 2 minced garlic cloves and 1 teaspoon lemon zest and cook for 1 minute. Slowly stir in the ½ cup heavy whipping cream, ¼ teaspoon salt, and ⅛ teaspoon pepper.
• Whisk in the cubed 4 ounces cubed cream cheese and stir until melted. Remove from heat and allow to cool slightly. Add in the 2 tablespoons lemon juice.
• Add the cooked pasta pasta, and 2 teaspoons fresh minced parsley to the sauce. Toss the pasta to coat it and serve immediately. Garnish with lemon peel, parsley, and grated parmesan cheese if desired.