Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the bowtie pasta and cook according to the package directions, typically around 8-10 minutes, until al dente.

Before draining the pasta, take a moment to reserve 1 cup of the starchy pasta water. Carefully drain the pasta in a colander, letting excess water drip off.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced zucchini and sauté for about 4 minutes until it becomes tender.

Stir in the minced garlic, fresh thyme, and crushed red pepper, cooking for an additional minute until the garlic is fragrant.

Add 2 tablespoons of butter and the fresh lemon juice into the pan with the zucchini. Pour in ¼ cup of the reserved pasta water.

Now, add the cooked bowtie pasta to the skillet, gently tossing it in the lemony sauce. Sprinkle in ¼ cup of grated Parmesan cheese.

Taste and season with salt and pepper to your liking. If the sauce is too thin, add more reserved pasta water.

Serve immediately, garnished with remaining Parmesan cheese, minced parsley, and toasted pine nuts.