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Lemon Zucchini Pasta Recipe

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4 from 1 review

This bright and flavorful Lemon Zucchini Pasta is a quick and easy weeknight dish that combines tender bowtie pasta with sautéed zucchini, a zesty lemon-butter sauce, and savory parmesan cheese. Enhanced with fresh thyme, garlic, and a touch of crushed red pepper flakes, this dish offers a perfect balance of freshness and richness, topped with toasted pine nuts and parsley for a delightful crunch and herbaceous finish.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 1 pound bowtie pasta

Vegetables & Aromatics

  • 2 cups zucchini (cut into ¼ inch thick half moons)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme (minced)

Seasonings & Sauce

  • ½ teaspoon crushed red pepper (or to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ lemon (juiced)
  • ½ cup grated parmesan cheese, divided
  • Salt and pepper, to taste

Toppings

  • Fresh parsley (minced, for topping)
  • Toasted pine nuts (for topping)

Instructions

  1. Cook Pasta: Bring a large pot of very salty water to a boil. Cook the bowtie pasta until al dente, following the package directions. Before draining, reserve 1 cup of the starchy pasta water to use later in the sauce.
  2. Sauté Zucchini: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the zucchini slices. Allow them to sear without stirring too much for the first 2 minutes, then stir and cook for an additional 2 minutes until nicely browned and slightly crisp.
  3. Add Aromatics: Stir in the minced garlic, thyme, and crushed red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Create Sauce: Add the butter, lemon juice, and ¼ cup of the reserved pasta water to the skillet. Stir continuously until the butter melts and combines with the other ingredients to form a light sauce.
  5. Melt Cheese and Combine: Add ¼ cup of the grated parmesan cheese to the sauce and stir until melted. Then, add the cooked pasta to the skillet and toss everything together well to coat the pasta evenly with the sauce. Season with salt and freshly ground black pepper to taste.
  6. Adjust Sauce Consistency: If the sauce is too thin or watery, add a little more of the reserved pasta water, a splash at a time, until the desired consistency is reached.
  7. Serve: Plate the pasta and garnish generously with the remaining parmesan cheese, minced fresh parsley, and toasted pine nuts for added flavor and texture. Serve immediately for the best taste.
  8. Storage: Store any leftovers in an airtight container in the refrigerator for up to three days, reheating gently before serving.

Notes

  • For a nuttier flavor, toast the pine nuts in a dry skillet over medium heat until golden and fragrant before topping the pasta.
  • If you prefer a creamier sauce, you can add a splash of heavy cream or more butter.
  • Adjust the crushed red pepper flakes based on your spice tolerance.
  • Use fresh lemon juice for the brightest flavor; bottled lemon juice may affect the taste.
  • This recipe can be easily doubled to serve a larger crowd.
  • To make this dish gluten-free, substitute the pasta with gluten-free bowtie or any pasta of choice.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/lemon-zucchini-pasta-recipe/