In a pan with hot extra virgin olive oil, sauté the thinly sliced zucchini, adding the flower pistils and fresh marjoram. When almost cooked, add salt and the zucchini flowers.
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Meanwhile, cook the pasta and in a bowl mix the ricotta, lemon juice, and pepper.
Combine the pasta with the zucchini and flowers, along with the cooking water and a little oil. Finally, add the ricotta cream and stir to combine.
