Directions

1. Using a vegetable peeler, shave off thin pieces of Parmesan.
2. In a large pot, boil salted water, then cook spaghetti al dente. Drain and set aside.
3. Heat olive oiI in a large skillet.
4. Add onions and cook until transparent. Add diced zucchini and cook over medium heat for 4 minutes, stirring occasionally. Add vegetable stock and saffron. 
5. Remove center pistils of zucchini flower. Cut blossoms and add to pan. Cover and cook on low heat a few minutes. 
6. Add spaghetti to vegetables and mix well.
7. Serve topped with Parmesan shavings.