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Make the sauce- Melt the butter in a skillet over
medium heat. Add the garlic and lemon zest and
cook until the garlic is slightly soft, about 1
minute. Add in the flour and cook, stirring with a
wooden spoon,1 minute. Whisk in the milk and 3/4
teaspoon salt and cook, whisking constantly, until
just thickened, about 3 minutes. Add the
Neufchatel and parmesan cheese; whisk until
melted, about 1 minute. Stir in the chopped
parsley. Meanwhile, bring a large pot of salted
water to a boil. Add the fettuccine and cook until
al dente, 2 to 3 minutes. Reserve 1 cup cooking
water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking
water to the pasta and gently toss to combine,
adding more cooking water as needed to loosen.
Season with salt. Divide among bowls and top with
parmesan and pepper.
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