Cook the pasta in a large pot of salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Once the pasta is finished cooking, scoop out about 1 cup of the pasta water and set aside before draining.
After draining the pasta, add olive oil to the pasta and set aside until the sauce is finished.
Add garlic and butter to the skillet and cook until the garlic starts to turn golden.
Add in the wine and lemon juice and simmer for 3-5 minutes.
Add the 1 cup of reserved pasta water, stir, and then add in the parmesan cheese stirring until melted.
Add whipping cream and lemon zest, simmer for about 1 minute.
Pour the lemon wine sauce with the fettuccine and toss until pasta is evenly coated with sauce.
Serve warm with fresh basil, rainbow tomatoes, arugula and a glass of chilled white wine.