In a large pot, bring salted water to a boil over high heat. Add bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini and sauté for approximately 2 minutes until golden and tender.

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

Lower the heat and mix in 2 tablespoons of butter along with the reserved lemon juice and ½ cup of the reserved pasta water until the butter melts completely.

Add ¼ cup of grated Parmesan cheese to the skillet, then toss in the drained pasta. Combine everything evenly and season with salt and fresh black pepper.

If the sauce is too thick, gradually add more reserved pasta water until desired consistency. Plate and garnish with extra Parmesan, fresh parsley, and toasted pine nuts.