Lemony Zucchini and Bow Ties

by Sarah on July 27, 2010

So I’m barely back from Minnesota and have lots of stuff to tell you.  Minneapolis was fab–lots to do, lots to see, lots to EAT!  But I’ll have to get to it later in the week……no Nana, either, too tired to even move after work today.

It’s an easy one, I promise.  I was just winging it one night so I didn’t do step-by-step photos.  It tasted so good that I decided I had to share.

Step 1:  Boil salted water and cook the pasta until al dente.

While the pasta cooks, heat 3 Tbsp oil in a saute pan and toss in 1/2 a sliced onion.  When the onion is soft, add sliced zucchini and yellow squash.  When the squash is lightly browned, add the zest and juice of one lemon and some salt, pepper and red pepper flakes to taste.

When the pasta is ready, transfer it with a slotted spoon to the saute pan.  Add a little of the pasta water and let it cook on medium-high heat until a little creamy.  Stir in about 1/2 cup grated Parmesan cheese.

Lemony Zucchini and Bow Tie Pasta


  • 1 lb. bow tie pasta (farfalle)
  • 1 zucchini, thinly sliced
  • 1 yellow crookneck or straightneck squash, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 lemon, zested and juiced
  • salt, pepper, red pepper flakes
  • 3 Tbsp olive oil
  • 1/2 cup grated Parmesan, plus more for serving


  • Boil salted water and cook pasta according to directions until al dente.
  • While the pasta is cooking, heat the olive oil and saute the onion until soft. Add the zucchini and yellow squash and cook until the squash is lightly browned. Add the zest and juice of the lemon, and season with the salt, pepper and red pepper flakes.
  • Using a slotted spoon or spider, transfer the cooked pasta to the saute pan with the vegetables. Add about 1/2 cup of the pasta cooking water and 1/2 cup grated Parmesan cheese. Let cook together until some of the sauce is absorbed and slightly creamy. Taste again for seasoning.
  • Serve with more Parmesan.

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