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Place a large pot of water on the stovetop. Salt your water generously. Then, place a large skillet over the top of your water, while it comes to a boil. Add olive oil, garlic, lemon zest, and red pepper flakes. This will allow the oil to infuse with the flavor of garlic, lemon, and the peppers without burning them.
When your water has come to a healthy boil, add your pasta and cook until al dente. Meanwhile, keep that pan with the oil in it over the top of your pasta pot while it cooks. When the pasta is cooked until al dente, remove the pan on top of the pot and place it directly over medium heat. Reserve 2 cups of pasta water before draining your pasta.
Keep your pan on medium heat and allow the oil to get hot–it will start bubbling and the garlic will start to brown around the edges (about 30 seconds to 1 minute).
Then, lower heat to low and add your cooked pasta, together with 1 cup of pasta water, lemon juice, parmesan cheese, and parsley. Stir vigorously with tongs or chopsticks, as this agitation will optimize emulsification. Give it a taste and add more salt if necessary. Supplement with more pasta water and stir if you prefer a brothier pasta.
Remove from heat. Garnish with parsley, fresh lemon zest, more vegan parm, and a drop or two of olive oil before serving!