Boil the water and cook the pasta as according to the packet instructions.  For this recipe I like to use fusilli, cellentani, or penne rigate as they hold the sauce well.

While waiting for the water to boil, finely chop the shallot, dice the zucchini and the speck (if it is in one piece).

Sauté the shallot for 2-3 minutes on a medium-high heat until it becomes translucent.

Add the zucchini and sauté for five minutes, stirring occasionally.

Add the speck and continue to cook until the ingredients start to brown.

Turn the heat down to medium, then add the tomato puree or the halved cherry tomatoes. Cook for another 5 minutes.

If using zucchini flowers, slice them and add them in the last 2 minutes of cooking.

When the pasta is drained, add it immediately to the sauce.  Add the grated parmesan and stir.