Start by bringing a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water to help emulsify the sauce later, then drain the rest and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes. Add the sliced zucchini and sear for 4 minutes, stirring minimally to allow it to brown. The zucchini should be tender and have golden edges.

Once the zucchini is browned, stir in 2 minced garlic cloves along with 1 teaspoon of fresh thyme and a pinch of crushed red pepper flakes. Cook for an additional minute until fragrant.

Lower the heat slightly, then incorporate 2 tablespoons of butter and the juice of half a lemon into the skillet. Pour in ¼ cup of the reserved pasta water, stirring until the butter melts and the ingredients are well combined.

Add the drained bowtie pasta to the skillet, tossing gently with the sauce. Sprinkle in ¼ cup of grated parmesan cheese, and season with salt and pepper to taste. If the sauce appears too thick, add more reserved pasta water until it reaches your desired consistency.

Serve your Lemon Zucchini Pasta immediately, topped with extra parmesan cheese, fresh parsley, and toasted pine nuts.