- Bring a large pot of salted water to a boil.
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Cook the bowtie pasta until al dente, according to the package directions. Before draining in a colander, scoop out 1 cup of of the pasta water. Then set aside the pasta.
1 pound bowtie pasta
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In a large skillet, add the olive oil and heat for a minute over medium-high heat.
2 tablespoons olive oil
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Then add the zucchini and cool for 2 minutes, then flip and cook for an additional 2 minutes.
2 cups fresh zucchini
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Next, add the minced garlic, thyme, and red pepper flakes. cook for another minute, stirring.
2 cloves garlic,1 teaspoon fresh thyme,½ teaspoon crushed red pepper
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Add in the butte r, lemon juice, and ¼ cup of reserved pasta water and heat over medium heat until the butter has melted.
2 tablespoons butter,I tablespoon lemon juice
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Next add ¼ cup of parmesan cheese and stir it into the sauce. Add the cooked pasta back into the sauce and toss to combine. Season with salt and pepper, to taste.
½ cup parmesan cheese,Fresh parsley and toasted pine nuts
- Serve topped with additional parmesan cheese, fresh parsley, and toasted pine nuts.
