Lemon Zucchini Pasta with Bowtie Noodles and Fresh Parmesan Recipe
This lemon zucchini pasta features bowtie noodles tossed with sweet sautéed zucchini, aromatic garlic, fresh thyme, and a bright lemon butter sauce. Topped with Parmesan cheese, toasted pine nuts, and fresh parsley, it’s a light and flavorful summertime pasta dish perfect for a quick and satisfying supper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta and Sauce
- 1 pound bowtie pasta
- 2 tablespoons olive oil
- 2 cups zucchini, cut into ¼ inch thick half moons
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons butter
- ½ lemon, juiced
- ½ cup grated Parmesan cheese
Toppings
- Fresh parsley, minced (for topping)
- Toasted pine nuts (for topping)
Instructions
- Cook the Pasta: Bring a large pot of very salty water to a boil. Add the bowtie pasta and cook until al dente, according to package directions. Before draining, reserve 1 cup of starchy pasta water for the sauce.
- Sauté the Zucchini: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the zucchini and cook undisturbed for 2 minutes to get a hard sear. Stir and cook for an additional 2 minutes to soften slightly.
- Add Garlic and Seasoning: Add the minced garlic, fresh thyme, and crushed red pepper flakes to the skillet. Stir and cook for 1 more minute until fragrant.
- Create the Sauce: Add the butter, fresh lemon juice, and ¼ cup of the reserved pasta water to the skillet. Stir until the butter has melted and the sauce begins to combine.
- Incorporate Cheese and Pasta: Stir in ¼ cup of the grated Parmesan cheese into the sauce. Add the cooked pasta to the skillet and toss well to coat evenly. Season with salt and pepper to taste. If the sauce is too thin, add a little more reserved pasta water until desired consistency is reached.
- Serve: Plate the pasta and garnish with the remaining grated Parmesan, fresh chopped parsley, and toasted pine nuts. Serve immediately for the best flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Reserve some pasta water before draining as it helps create a silky sauce.
- Sear zucchini without stirring too often to get a nice caramelized texture.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Use fresh lemon juice for a bright, zesty flavor that complements the zucchini and garlic.
- To toast pine nuts, cook them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- This dish is best served immediately but can be reheated gently on the stovetop with a splash of water or olive oil.
