Zucchini Lemon Pasta Bowties (Print Version)
# Ingredients:
01 -
1 pound farfalle pasta
02 -
2 tablespoons extra virgin olive oil
03 -
2 cups zucchini sliced into ¼ inch half circles
04 -
2 cloves garlic, finely chopped
05 -
1 teaspoon fresh thyme, chopped small
06 -
½ teaspoon red pepper flakes, adjust to your liking
07 -
2 tablespoons butter
08 -
Juice from half a lemon
09 -
½ cup shredded parmesan
10 -
Chopped fresh parsley for topping
11 -
Toasted pine nuts for finishing
# Instructions:
01 -
Fill a big pot with very salty water and bring it to a boil. Cook your farfalle until it's firm to the bite, following the package timing. Don't forget to save 1 cup of the starchy cooking water before draining.
02 -
Pour olive oil into a big skillet over medium-high flame. Once it's hot, toss in the zucchini. Let it cook without touching for 2 minutes, then flip and cook 2 more minutes. Don't stir too much so you'll get nice brown spots.
03 -
Toss in the garlic, thyme, and red pepper flakes. Give everything a quick stir and let it cook one more minute.
04 -
Drop in the butter, squeeze in the lemon juice, and pour in ¼ cup of the saved pasta water. Stir until the butter completely melts.
05 -
Sprinkle in ¼ cup of parmesan and stir it through the sauce. Add your cooked pasta and toss everything together. Taste and add salt and pepper as needed. If it seems dry, splash in more of that pasta water.
06 -
Put your pasta on plates, top with the leftover parmesan, some fresh parsley, and the toasted pine nuts. Best eaten right away while hot.
# Notes:
01 -
Leftover pasta keeps in the fridge for up to three days when stored in a sealed container.