Penne with Leek, Zucchini and Gorgonzola
Cook the penne in plenty of salted water until al dente. Cut zucchini into strips. Rinse leek, trim and cut into strips. Melt the butter in a frying pan and add the vegetables. Sauté for 2-3 minutes. Dust with flour and stir to coat the vegetables.
Then pour in broth and simmer for about 5 minutes. Stir in cream return to a boil and and crumble in the Gorgonzola. Drain the penne and mix with the sauce. Season with salt and pepper to taste, pour into bowls and serve garnished with parsley.