Bring a large pot of salted water to a rolling boil over medium-high heat. Add your preferred pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, reserve ½ cup of the starchy pasta water for later use, then drain the pasta and set it aside in the pot.

In a large skillet, pour in a couple of tablespoons of olive oil and heat over medium heat. Add minced garlic to the skillet and sauté for about 1 minute, watching closely to prevent browning.

Pour in the heavy cream, followed by lemon zest and lemon juice into the skillet. Sprinkle in the crushed red pepper flakes, if desired. Bring the mixture to a gentle simmer, allowing it to cook for 3-4 minutes, stirring occasionally.

Reduce the heat to low, and gently stir in the crumbled feta cheese, allowing it to melt into the sauce. Keep stirring for about 2-3 minutes until the feta is fully integrated.

Add the reserved cooked pasta to the skillet with the creamy sauce. Toss the pasta in the sauce, ensuring every strand is coated evenly. Slowly add the reserved pasta water until the sauce reaches your desired consistency.

Give your dish a taste test, and season with salt and pepper according to your preference.

Sprinkle in freshly grated Parmesan cheese and chopped parsley, stirring until they meld into the creamy sauce.

Plate your Creamy Lemon Feta Pasta and garnish with additional lemon slices and extra crumbled feta for a beautiful presentation.