Fusilli with Meyer Lemon Cream Sauce

Such a scrumptious dish and you probably have all the ingredients in your fridge and pantry. The recipe is almost too simple to post! And I'm certain we all throw this kind of pasta dish together frequently.
Nonetheless: this lemon pasta is a quick dinner for summer, easy to make and full of Meyer lemon flavor. The touch of garlic is perfect and it's nice and cheesy. 
(Another of my favorite easy pastas is Ina's Summer Pasta!)

Fusilli with Meyer Lemon Cream Sauce
From The Corner Kitchen

Ingredients:
1 pound fusilli pasta
1 tablespoon butter
2 cloves garlic
2 cups heavy cream
Zest of 2 Meyer lemons
1/4 cup fresh Meyer lemon juice
1/2 cup Parmesan cheese
salt & fresh ground pepper

Method:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain and set aside.

Meanwhile, prepare the sauce. In a high-rimmed sauté pan or a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook for about a minute. Pour in the cream and cook until it's about one-third of the way reduced. It should thicken slightly. Stir in the lemon juice and zest, Parmesan cheese, and season with salt and pepper. Remove the sauce from the heat.

Toss with pasta with the sauce. Divide between plates or top with additional Parmesan cheese and Meyer lemon zest.