Lemon Zucchini Bowtie Pasta (Print Version)
# Ingredients:
01 -
1 pound bowtie pasta
02 -
2 tablespoons olive oil
03 -
2 cups zucchini cut into ¼ inch thick half moons
04 -
2 cloves garlic, minced
05 -
1 teaspoon fresh thyme, minced
06 -
½ teaspoon crushed red pepper flakes, or to taste
07 -
2 tablespoons butter
08 -
Juice of ½ lemon
09 -
½ cup grated parmesan cheese
10 -
Fresh parsley, minced, for garnish
11 -
Toasted pine nuts for garnish
# Instructions:
01 -
Bring a large pot of very salty water to a boil. Cook the bowtie pasta until al dente, according to the package directions. Before draining, reserve 1 cup of starchy pasta water.
02 -
Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the zucchini. Cook for 2 minutes, then stir and cook for an additional 2 minutes. Allow a hard sear on the zucchini by minimizing stirring.
03 -
Add the garlic, thyme, and red pepper flakes. Stir and cook for an additional minute.
04 -
Add the butter, lemon juice, and ¼ cup of reserved pasta water. Stir until the butter has melted.
05 -
Add ¼ cup of parmesan cheese and stir it into the sauce. Add the pasta and toss to combine. Season with salt and pepper to taste. If the sauce becomes too thick, add another splash of reserved pasta water.
06 -
Serve the pasta with the remaining grated parmesan, fresh chopped parsley, and toasted pine nuts. Enjoy immediately.
# Notes:
01 -
Store any leftovers in an airtight container in the refrigerator for up to three days.