Heat the oil in a pan over a medium heat, then fry the courgette in the oil for 4-5 minutes, stirring continuously.
Deglaze the pan with the wine, bring to the boil, and boil rapidly until the volume of the liquid has reduced by half.
Stir in the cream, bring to the boil, then reduce the heat and simmer for 2-3 minutes. Stir in the gorgonzola cheese, lemon zest and pasta and heat through for 2-3 minutes. Serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.