Lemon Zucchini Pasta

This light and fresh 30-minute Lemon Zucchini Pasta is a deliciously easy meal loaded with flavor from parmesan cheese, red pepper flakes, and garlic in buttery lemon sauce.

Course Dinner, lunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 596kcal

Author Sherri Hagymas

Ingredients

1 pound bowtie pasta
2 tablespoons olive oil
2 cups fresh zucchini diced ¼” thick
2 cloves garlic minced
1 teaspoon fresh thyme minced
½ teaspoon crushed red pepper or to taste
2 tablespoons butter
I tablespoon lemon juice
½ cup parmesan cheese grated
Fresh parsley and toasted pine nuts for garnish

Instructions

Bring a large pot of salted water to a boil.
Cook the bowtie pasta until al dente, according to the package directions. Before draining in a colander, scoop out 1 cup of of the pasta water. Then set aside the pasta.
1 pound bowtie pasta
In a large skillet, add the olive oil and heat for a minute over medium-high heat.
2 tablespoons olive oil
Then add the zucchini and cool for 2 minutes, then flip and cook for an additional 2 minutes.
2 cups fresh zucchini
Next, add the minced garlic, thyme, and red pepper flakes. cook for another minute, stirring.
2 cloves garlic, 1 teaspoon fresh thyme, ½ teaspoon crushed red pepper
Add in the butter, lemon juice, and ¼ cup of reserved pasta water and heat over medium heat until the butter has melted.
2 tablespoons butter, I tablespoon lemon juice
Next add ¼ cup of parmesan cheese and stir it into the sauce. Add the cooked pasta back into the sauce and toss to combine. Season with salt and pepper, to taste.
½ cup parmesan cheese, Fresh parsley and toasted pine nuts
Serve topped with additional parmesan cheese, fresh parsley, and toasted pine nuts.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Use other pasta like penne, fusilli, or macaroni.

If the sauce becomes too thin, add another splash of reserved pasta water.

Nutrition