Make the sauce. Melt the butter in a skillet over medium heat. Ad the garlic and lemon zest and cook until garlic is slightly soft, about 1 minute. Add flour and cook, stirring with a wooden spoon, about 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add in the cream cheese or Neufchatel and Parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Ad the fettuccine and cook until al dente. Drain, reserving 1 cup of cooking water. Return pasta to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Serve with fresh pepper and additional grated parmesan cheese.

Serves 4. Calories per serving: 490, Fat 15 g (8 saturated) Carbohydrates 66g Protein 20 g.