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Cook the pasta according to package directions until al dente. (with a slight bite to it.) Make sure to reserve 1 cup of the cooking water from the pasta.
Heat the olive oil and butter together in a skillet on medium-high heat, then add the minced garlic, lemon zest and lemon juice and sauteé for 1 minute.
Reduce the heat to medium-low, then add the pasta and parmesan cheese to the skillet and mix to combine.
Slowly start adding in the pasta water a couple of tablespoons at a time, continuing to mix as you add the water. As you mix the pasta will start to turn creamy. Depending on your desired texture, you may need more or less pasta water. Keep adding until the pasta is light and creamy. (You may not use a full cup, that’s ok.)
Top the pasta with some fresh parsley or basil and more grated parmesan cheese.
Serve immediately.