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Bring a large pot of water to a boil, then generously salt the water. Add the pasta and cook, stirring occasionally, until al dente, following the package instructions.
Once the pasta is finished cooking, scoop out about ¾ cup of the pasta water and set aside before draining.
After draining the pasta, add olive oil to the pasta and set aside until the sauce is finished.
Add garlic and butter to the skillet and cook until the garlic starts to turn golden.
Add in the wine and lemon juice and simmer for 3 minutes.
Add the ¾ cup of reserved pasta water, stir, and then add in the parmesan cheese whisking until melted.
Add the whipping cream and lemon zest, then simmer gently for 5 minutes.
Add the drained pasta to the skillet and toss until fully coated in the sauce.
Serve warm with fresh basil, rainbow tomatoes, arugula and a glass of chilled white wine.