Creamy Lemon Pasta

I have been susceptible to carb craving lately, and when Sam Sifton's regular email came about what to cook this week, I made this.

• 2 tablespoons butter
• 1-2 cloves garlic minced 
• 1 tablespoon freshly grated lemon zest
• ½ pound linguine
• 4 tablespoons heavy cream
• 2 tablespoons freshly squeezed lemon juice

1. Bring the water to the boil for the pasta. Add salt to taste.
2. Meanwhile, heat the butter in a heavy skillet or casserole and add the garlic.
3. Drop the linguine into the boiling water. If fresh pasta is used, cook about 1 to 1 1/2 minutes or to the desired degree of doneness. If dried pasta is used, cook about 7 to 9 minutes or to the desired degree of doneness. Drain the pasta.
4. Add the cream to the butter and lemon rind mixture. Add the pasta, lemon zest,  and lemon juice and bring to the simmer.  Serve with Parmesan cheese on the side, if so desired.