Description
This lemon zucchini pasta has adorable bowtie noodles and sweet zucchini, mixed with earthy garlic and fresh lemon for the perfect summertime supper!
Ingredients
Scale
- 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
- 2 tablespoons butter
- ½ lemon, juiced
- ½ cup grated parmesan cheese
- Fresh parsley, minced, for topping
- Toasted pine nuts, for topping
Instructions
- Step: 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.
- Step: Heat a large skillet over medium-high heat and add the olive oil.
- Step: When the oil is hot, add the zucchini. Cook the zucchini for 2 minutes, then stir and cook for an additional 2 minutes.
- Step: Add the garlic, thyme, and red pepper flakes. Stir and cook for an additional minute.
- Step: Add the butter, lemon juice, and ¼ cup of reserved pasta water. Stir until the butter has melted.
- Step: 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.
- Step: If the sauce becomes too thin, add another splash of reserved pasta water.
- Step: Serve the pasta with the remaining grated parmesan, fresh chopped parsley, and toasted pine nuts.
Notes
Store leftovers in an airtight container in the fridge for up to three days. To reheat, microwave in a safe dish covered loosely with a damp paper towel for 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 603 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 90 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 26 mg