A stand at the Farmers' Market provided one big zucchino and a couple of cute yellow crooknecks. We were going to slice them into ribbons on the benriner and integrate them with ribbonlike fettucine, but when we got done, there was enough squash that we didn't need any pasta.
We just made a pan of our usual butter and cream sauce, simmered and thickened with grated asiago and pecorino romano; then quickly cooked the squash "pasta" in it until it was tender. Plated the squash prettily, and boiled the sauce off a bit more; then topped the plate with prosciutto, also sliced into ribbons.
Though it's high summer, this is as fresh as spring.