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

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the lemon zest and juice to the skillet, stirring to combine.

Add the drained pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.

Serve the lemon pasta warm, garnished with additional Parmesan cheese and parsley if desired.