Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Make the Sauce: Add crumbled feta, heavy cream, lemon juice, and lemon zest to the skillet. Stir gently for 2-3 minutes until the cheese melts and sauce is creamy.

Season: Add red pepper flakes, salt, and fresh pepper to taste. Ensure a balance of tanginess from lemon and richness from feta.

Combine: Add drained pasta to the skillet and toss until coated with the creamy sauce, adding reserved pasta water if needed.

Serve: Plate immediately, garnishing with chopped basil or parsley and grated Parmesan if desired.