This lemon zucchini pasta has adorable bowtie noodles and sweet zucchini, mixed with earthy garlic and fresh lemon for the perfect summertime supper!

During the summertime, there’s an abundance of fresh zucchini, and since it’s such a versatile vegetable, there are so many delicious ways to cook them up!

This lemon zucchini pasta combines fun bowtie noodles with sauteéd zucchini and adds earthy garlic, fresh lemon and thyme, toasted pine nuts, and Parmesan cheese. A little butter and olive oil add richness and help round out the flavors for this ultimate summertime pasta dish.

It’s also a quick meal that comes together in a short amount of time, with no sweating in the kitchen on those hot summer nights!

Trust me, when you’re looking for how to use up all of that zucchini, you’ll wanna turn to this lemon zucchini pasta!

ingredients to make Lemon Zucchini Pasta on a table.

Ingredients for lemon zucchini pasta

Bowtie pasta – This is my favorite shape to use for this dish!
Olive oil – Olive oil is the fat of choice to help sauté our zucchini.
Zucchini – Zucchini is mild and sweet, with a hint of earthiness.
Garlic – Garlic is a classic addition that will add earthiness to the dish.
Fresh thyme – Fresh thyme will add an herbaceous flavor.
Crushed red pepper – Crushed red pepper will add a spicy kick!
Butter – Butter will add a creaminess and luscious texture to the dish.
Lemon juice – Lemon juice will add a burst of fresh citrus.
Parmesan cheese – Parmesan cheese adds a salty bite and umami flavor.
Fresh parsley – Fresh parsley adds a vibrant and herbaceous flavor to the dish.
Toasted pine nuts – toasted pine nuts will add both crunch and a nutty flavor.

Zucchini and parmesan cheese in a skillet.

How to toast pine nuts

Toasting pine nuts (or any nut for that matter) is super easy to do.

Take a small pan, and with the burner off, add your nuts.

Turn the burner to medium-low, and gently stir the nuts until you start to smell them and see them turning a slight golden brown.

You don’t want to walk away while toasting nuts, because they can burn easily!

Lemon Zucchini Pasta topped with parmesan cheese.

Adding protein

There are a lot of ways to add extra protein to this lemon zucchini pasta. Here are some of my favorites:

Using protein pasta! These are easily found right next to regular pasta at the grocery store.
Shrimp
Tofu
Rotisserie chicken from the store. These are so helpful and a fast way to add some extra protein to any meal!

Lemon Zucchini Pasta garnished with pine nuts.

Storage and leftovers

Any leftover lemon zucchini pasta can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat 2-3 minutes or until heated thoroughly.

Lemon Zucchini Pasta sprinkled with parmesan cheese.

More zucchini dishes

Looking for a tasty breakfast? Try my Blueberry Zucchini Oat Waffles
Want a fun new pizza? Try my Zucchini Corn Feta Pizza
Craving something with chocolate? Try my Chocolate Zucchini Bread
Need something with more veggies? Try my Zucchini Tomato Kale Pasta

Lemon Zucchini Pasta

Name: Lemon Zucchini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound bowtie pasta; 2 tablespoons olive oil; 2 cups zucchini, cut into ¼ inch thick half moons; 2 cloves garlic, minced; 1 teaspoon fresh thyme, minced; ½ teaspoon crushed red pepper, or to taste; 2 tablespoons butter; ½ lemon, juiced; ½ cup grated parmesan cheese; Fresh parsley, minced, for topping; Toasted pine nuts, for topping

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This lemon zucchini pasta has adorable bowtie noodles and sweet zucchini, mixed with earthy garlic and fresh lemon for the perfect summertime supper!

Ingredients

1 pound bowtie pasta
2 tablespoons olive oil
2 cups zucchini, cut into ¼ inch thick half moons
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
½ teaspoon crushed red pepper, or to taste
2 tablespoons butter
½ lemon, juiced
½ cup grated parmesan cheese
Fresh parsley, minced, for topping
Toasted pine nuts, for topping

Instructions

Bring a large pot of very salty water to a boil. Cook the bowtie pasta until al dente, according to the package directions. Before draining, reserve 1 cup of starchy pasta water.
Heat a large skillet over medium-high heat and add the olive oil.
When the oil is hot, add the zucchini. Cook the zucchini for 2 minutes, then stir and cook for an additional 2 minutes. We want a hard sear on the zucchini so make sure not to stir it too much.
Next add the garlic, thyme, and red pepper flakes. Stir and cook for an additional minute.
Next add the butter, lemon juice, and ¼ cup of reserved pasta water. Stir until the butter has melted.
Next, add ¼ cup of parmesan cheese and stir it into the sauce. Add the pasta and toss to combine. Season with salt and pepper, to taste.
If the sauce becomes too thin, add another splash of reserved pasta water.
Serve the pasta with the remaining grated parmesan, fresh chopped parsley, and toasted pine nuts. Enjoy immediately.
Storage: Store any leftovers in an airtight container in the fridge for up to three days.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 26mgSodium: 277mgCarbohydrates: 42gFiber: 4gSugar: 3gProtein: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.