Bring a pot of water to a boil for the pasta.

Chop the onion and sauté it in a pan with a splash of vegetable broth.

When the onion is almost translucent, add the chopped zucchini, squash blossoms, and a pinch of salt.

Add a generous cup of pasta cooking water, cover, and cook for at least 10 minutes, until everything is well cooked.

Take about three-quarters of the zucchini mixture and blend it, adding water if needed, along with black pepper and Parmesan cheese.

Combine everything together and toss to coat the pasta.