Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside, reserving about 1 cup of pasta water.

In a mixing bowl, combine crumbled feta cheese, heavy cream, lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.

Whisk together until smooth and creamy.

In a skillet over medium heat, add the cooked pasta and the sauce mixture. Toss to combine, adding reserved pasta water a little at a time until desired creaminess is reached.

Cook for an additional 2-3 minutes until heated through.

Serve immediately, garnished with chopped parsley and additional lemon zest.