Lemon pepper seasoning: If you can't find/don't have lemon pepper seasoning, add in an additional 1 1/2 teaspoons of lemon zest, a bit more salt, and 1/2-3/4 teaspoon ground black pepper. 

Pasta water: Make sure to salt the water prior to boiling (we add 1 teaspoon of salt for every quart of water). It's important to save some of the pasta water for later use (we ended up using about 1/2 cup), which makes the sauce extra creamy and helps loosen it up if it thickens up too much.

Add a vegetable: We love adding 1-2 cups of vegetables, like frozen peas, asparagus, zucchini, spinach or broccoli. Peas are my personal favorite (and they don't require any extra cooking if you use frozen!). If using a vegetable that requires cooking, add them in with the garlic and sauté until tender.

Storage: Store for up to 4-5 days in an airtight container in the refrigerator. To reheat leftovers, add a few tablespoons of milk to a pan with the pasta to loosen it up. Taste and adjust seasoning if necessary.