1. Begin by cooking your pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
3. Toss in the fresh herbs and lemon zest, stirring them into the butter for about 30 seconds to infuse their flavors.
4. Add the drained pasta to the skillet, tossing it to coat with the butter and herbs. Gradually add the reserved pasta water, a little at a time, to help the sauce cling to the noodles.
5. Sprinkle in the Parmesan cheese, stirring until it melts and combines with the butter to create a creamy sauce. Season with salt and pepper to taste.
6. Serve immediately, with additional Parmesan and a sprinkle of fresh herbs on top if desired.

Remember, cooking is all about intuition. Feel free to adjust the seasoning or add more cheese if that’s your style. Cooking with my abuela taught me that recipes are just guidelines; your taste buds are the best judge.