Cook the pasta according to package instructions until al dente. Strain, rinse, and (if desired) toss in a bit of oil to keep from sticking.
Zest the lemon and set the zest aside.
Melt the butter in a large skillet over medium heat.
Stir in the garlic, lemon zest, and crushed red pepper flakes. Cook for 30 seconds to a minute, until the garlic is fragrant.
Turn the heat to low and stir in the garlic powder, dried parsley, salt and pepper.
Stir in the cooked noodles.
Squeeze the juice from the entire lemon on top of the noodles and stir to coat.
Serve topped with parmesan and parsley.
