Tagliare alla julienne i fiori di zucca e a rondelle sottili le zucchine. In una padella, dorare uno spicchio d’aglio in olio extra vergine di oliva preriscaldato e aggiungere le rondelle di zucchine. Cuocere la pasta, scolare al dente e saltare in padella con le zucchine per qualche minuto. A fiamma spenta, aggiungere i fiori di zucca, saltare il tutto e completare versando poche lacrime di olio extra vergine di oliva. Servire caldo.
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