Easy Light Pasta Recipes: A Bright and Flavorful Delight
A quick and vibrant pasta dish featuring seared zucchini, lemon, garlic, and parmesan, perfect for a light and flavorful weeknight meal.
Equipment
- large pot
- large skillet
Ingredients
- 1 pound bowtie pasta
- 2 tablespoons olive oil
- 2 cups zucchini, cut into ¼” thick half moons
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons butter
- ½ lemon juiced
- ½ cup grated parmesan cheese
- Fresh parsley and toasted pine nuts, for garnish
Instructions
- Boil salted water and cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
- Heat olive oil in a skillet over medium-high heat. Sear zucchini for 4 minutes, stirring only once.
- Add garlic, thyme, and red pepper flakes to the skillet and cook for 1 minute until fragrant.
- Stir in butter, lemon juice, and ¼ cup of reserved pasta water until butter is melted.
- Incorporate ¼ cup of parmesan cheese. Add cooked pasta to the skillet and toss to combine. Season with salt and pepper.
- If the sauce is too thin, add a splash more reserved pasta water.
- Serve topped with remaining parmesan, fresh parsley, and toasted pine nuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.