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 butte??r, 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.