Start by bringing a large pot of salted water to a boil. Add the torchietti pasta and cook it according to the package instructions until it's al dente. Once done, drain the pasta and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until it becomes fragrant and lightly golden.

Stir in the lemon zest and lemon juice, allowing the flavors to meld with the garlic for another minute. Next, pour in the heavy cream and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing it to thicken slightly.

Reduce the heat to low and add the grated Parmesan cheese to the skillet. Stir continuously until the cheese melts into the creamy lemon sauce, creating a velvety texture.

Toss the cooked torchietti pasta into the skillet with the lemony cream sauce. Ensure that the pasta is thoroughly coated with the delightful sauce.

Season with salt and freshly ground black pepper to taste. For a burst of freshness, tear some fresh basil leaves and scatter them over the pasta.

Plate your Lemon Torchietti Pasta, and if desired, sprinkle extra grated Parmesan cheese on top. Each bite will be a harmonious blend of citrusy zest and creamy richness.