In a large pan over medium heat, add a drizzle of olive oil and sauteé your garlic for 2-3 minutes until it just starts browning and, add your sliced zucchini. Cook for a further 4-6 minutes until the zucchini is cooked through. We like al denté here too.
With your fingers, open the petals to make sure there aren’t any insects inside (this is common, don’t freak out) and use your fingertips or scissors to snip off the pistils and stamens (the parts that look like little wires).
Rinse your blossoms well and gently remove excess water. Give 'em a little shake.
At this point add your zucchini blossoms to the pan and gently move them around for another 2 minutes.
Add 1/4 cup of your pasta water to your zucchini blossom pan and cook for a further few minutes.
Add an extra glug of olive oil and your optional squeeze of lemon juice and pepper.
Lemon juice and pine nuts are an optional extra, not necessary but will definitely add to the dish.