Lemon Bowtie Pasta
A delightful dish of perfectly cooked bowtie pasta coated in a zesty lemon sauce, featuring fresh zucchini and a hint of garlic, perfect for health-conscious eaters.
Ingredients
Pasta and Base Ingredients
- 12 ounces Bowtie pasta
- 2 tablespoons Olive oil For sautéing
- 1 medium Zucchini Sliced into ¼” thick half moons
- 2 cloves Garlic Minced
- 1 teaspoon Fresh thyme
- 1/2 teaspoon Crushed red pepper Adjust for spice level
- 2 tablespoons Butter Enhances the creaminess of the sauce
- 1/4 cup Lemon juice For flavor brightness
- 1/2 cup Parmesan cheese Grated
- 1/4 cup Fresh parsley For garnish
- 1/4 cup Toasted pine nuts For crunch
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- While waiting, slice the zucchini into ¼” thick half moons for even cooking.
- Minced the garlic and fresh thyme to release their flavors.
- Gather all ingredients on the countertop for easy access.
Cooking
- Once boiling, add the bowtie pasta and cook according to package instructions, around 8–10 minutes.
- While pasta cooks, heat olive oil and 2 tablespoons of butter over medium heat in a large skillet.
- Add minced garlic and zucchini, cooking until zucchini is tender, about 5 minutes.
- Stir in fresh thyme and crushed red pepper, letting the aroma fill the air.
- Drain the pasta, reserving some cooking water, and then toss it into the skillet with the zucchini mixture.
- Add lemon juice and grated parmesan, stirring to combine everything well. If sauce looks dry, add a splash of reserved pasta water.
Serving
- Plate the pasta beautifully, ensuring to get a balanced portion of zucchini.
- Sprinkle with additional parmesan, fresh parsley, and toasted pine nuts for added flavor and texture.
- Enjoy your Lemon Bowtie Pasta warm, savoring each bite that bursts with zest and warmth.
Notes
Use the freshest ingredients possible to enhance the flavor. This dish is perfect for meal prep. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.