Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet over medium heat, combine the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the crumbled feta cheese, heavy cream, lemon juice, and lemon zest to the skillet. Stir well to combine and cook for 3-4 minutes until the sauce is creamy and heated through.

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach desired consistency.

Season with salt and black pepper to taste. Serve immediately, garnished with chopped parsley.