Fresh pasta with lemon

We made the Cook's fresh pasta again (2 C flour + 3 eggs), but this time I used the pasta roller which resulted in wonderfully thin and uniform pasta.  That was perfect for this particular sauce because it made the whole dish very light.

We used this recipe:  https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta?action=click&module=Collection%20Page%20Recipe%20Card&region=Our%2050%20Most%20Popular%20Recipes%20of%20All%20Time%20(So%20Far)&pgType=collection&rank=17

Except we grated the zest on a microplane and added half the lemon juice at the end slowly increasing until it tasted right.  We also added a pinch of sugar.

We served it along with lightly charred broccolini which offered a great contrasting flavor.

It's a very tasty dish, but a better side-dish for other things.  As a main, I'd like it to have other notes in there.  Some commenters recommended adding red pepper flakes, which seems like it might be nice.