Put the courgettes in a clean tea towel and squeeze dry.
Heat the oil in a large frying pan and fry the grated courgettes and the flowers for 5 minutes on a medium heat. Stir occasionally. Add the chilli flakes, pine kernels, lemon zest, and stock and cook for a further 3 minutes. Season with salt and stir.
Cook the pasta in a large saucepan with salted boiling water until al dente. Drain and pour into the frying pan with the courgette.
Toss all together on a medium heat for 30 seconds and serve immediately with Parmesan on top.
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