Cut the pumpkin flowers a la julienne and the zucchini in thin rounds. In a frying pan, brown a glove of garlic in extra virgin olive oil preheated and add the zucchini rounds. Cook the pasta, drain al dente and sauté in a pan with the zucchini for a few minutes. With flame off, add the zucchini flowers, sauté all and complete pouring a few drops of extra virgin olive oil. Serve hot.