准备

• 将一大锅盐水煮沸。根据包装方向烹饪扁面条，直到Al Dente。保留约1/2杯意大利面烹饪水，然后排干扁面条。

  意大利扁面条的厨师,热的橄榄油12-inch skillet over medium heat. When the oil is shimmering hot, add the zucchini strips, shallot, and garlic. Cook, stirring occasionally, until the shallot begins to brown, 2 to 3 minutes. Stir in the cream, Parmigiano, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Cook, stirring occasionally, until the cream comes to a boil, 30 seconds to 1 minute. Reduce the heat to low and simmer until the sauce thickens and clings to the back of a wooden spoon, about 5 minutes.

  从酱汁中取出大蒜。加入柠檬汁和2汤匙。保留的烹饪水使酱汁稀薄，以使其奶油奶油，但不会太厚。如有必要，添加更多剩余的意大利面水。

  将面食和南瓜花加入锅中。折腾和调味，用盐和胡椒粉调味。将意大利面和调味料分隔在4碗中。撒上每份带有松子，罗勒和更碎的帕米亚诺的食物。