Cook the pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
In a skillet over medium heat, heat the olive oil and sauté the minced garlic for about 1 minute.
Add capers and stir well, then pour in reserved pasta water, lemon juice, and zest.
Toss in the cooked pasta along with fresh herbs and mix well.
Finish with grated parmesan cheese and butter, stirring until creamy.
