Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium-high heat. Add sliced zucchini and sear for about 2 minutes on each side until golden-brown and tender.

Reduce heat to medium. Stir in minced garlic, thyme, and red pepper flakes. Sauté for 1 minute until fragrant.

Add butter and lemon juice to the skillet. Pour in reserved pasta water and stir until combined and the sauce emulsifies.

Sprinkle parmesan cheese over the zucchini mixture, then add pasta. Toss together until well coated, adding more pasta water if too thick.

Serve divided into bowls, garnished with remaining parmesan, parsley, and pine nuts. Enjoy immediately!