1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.
2. Meanwhile, heat 2 TBSP oil in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook, stirring frequently, until golden brown and fragrant (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).
3. Add the pasta and cooking liquid to the skillet with the salt and remaining TBSP oil. Toss until well mixed. Top with the cheese and serve.
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