Cook the Pasta:

Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.

Make the Sauce:

In a saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn it).

Add the Lemon:

Stir in the lemon zest and juice. Allow this to cook for an additional minute to combine the flavors.

Cream It Up:

Reduce the heat to low and pour in the heavy cream. Stir well, allowing it to simmer gently. Gradually add in the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Combine Pasta and Sauce:

Add the drained trofie pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste.

Serve:

Plate the pasta and garnish with freshly chopped basil or parsley. A sprinkle of extra Parmesan can be added for a finishing touch.

Variations

Vegetarian: This recipe is already vegetarian-friendly! You can add sautéed vegetables like zucchini, bell peppers, or spinach for extra flavor and nutrients.

Vegan: Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

Protein-Packed: Add grilled chicken, shrimp, or chickpeas to make it a more filling meal.