Description
This fresh and vibrant Lemon Zucchini Pasta is a perfect light dinner option, combining al dente bowtie pasta with seared zucchini, bright lemon juice, garlic, and fragrant thyme. Finished with a buttery parmesan sauce, toasted pine nuts, and fresh parsley, it’s a quick and flavorful meal that’s both comforting and refreshing.
Ingredients
Dry Ingredients
- 1 pound bowtie pasta
- ½ cup grated parmesan cheese, divided
- ½ teaspoon crushed red pepper flakes (or to taste)
- Salt and freshly ground black pepper, to taste
Fresh Produce
- 2 cups zucchini, cut into ¼ inch thick half moons
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- ½ lemon, juiced
- Fresh parsley, minced (for topping)
Oils and Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Other
- Toasted pine nuts (for topping)
- Reserved pasta water (from cooking pasta)
Instructions
- Cook Pasta: Bring a large pot of very salty water to a boil. Add the bowtie pasta and cook until al dente, following package instructions. Before draining, reserve 1 cup of the starchy pasta water and set aside. Drain the pasta.
- Heat Oil: Heat a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Sear Zucchini: Add the sliced zucchini to the hot skillet. Cook without stirring for 2 minutes to develop a hard sear, then stir and cook for another 2 minutes, ensuring the zucchini is tender yet crisp with a golden exterior.
- Cook Aromatics: Add the minced garlic, fresh thyme, and crushed red pepper flakes to the skillet with zucchini. Stir and cook for about 1 minute until fragrant but garlic is not browned.
- Create Sauce: Add the butter, lemon juice, and ¼ cup of the reserved pasta water to the skillet. Stir until the butter melts and combines into a light sauce.
- Add Parmesan and Pasta: Stir in ¼ cup of the grated parmesan cheese into the sauce. Then add the cooked pasta, tossing everything to coat well. Season with salt and pepper to taste.
- Adjust Sauce Consistency: If the sauce is too thin, add another splash of the reserved pasta water and toss to achieve the desired consistency.
- Serve: Plate the pasta and top with the remaining parmesan cheese, freshly chopped parsley, and toasted pine nuts for added texture and flavor. Serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
Notes
- Use very salty water when cooking pasta to season it properly from within.
- Searing the zucchini without stirring initially helps develop a nice caramelized flavor.
- Adjust the crushed red pepper flakes to your preferred spice level.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- For a vegan version, omit the butter and parmesan or replace with vegan alternatives.
- Reserve pasta water helps to bind and adjust the sauce consistency.
