Lemon Garlic Fettuccini

3 tsps. grated lemon zest 2 tsps. minced fresh parsley 2 garlic cloves, minced 8oz uncooked fettuccine Sauce: ½ cup unsalted butter 1 small onion, chopped 2 garlic cloves, minced 1 tsp. grated lemon zest 1 cup heavy whipping cream ¼ tsp. salt 1 tsp. ground pepper 8oz cream cheese, cubed 2 Tbsps. lemon juice 2 tsps. minced fresh parsley In small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions and drain. While pasta cooks, in large skillet, heat butter over medium- high heat. Add onion and cook, stirring 2-3 minutes or until tender. Add garlic and lemon zest and cook 1 minute longer or until garlic is fragrant. Stir in cream, salt and pepper. Stir in cream cheese until melted. Remove from heat and cool slightly. Taste and adjust flavor as desired. Stir in lemon juice. Add pasta and parsley to skillet. Toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.