Cook at the pasta as per the packet instructions.

While the pasta is cooking, slice the zucchini thinly and saute it in olive oil until it's cooked through and browned a little.

Take the pan off the heat.  Add the cream, the bouillion cube and the Gorgonzola.  Stir until the cheese is melted.  If you have very soft gorgonzola dolce, you can mix it in a bowl with the cream until it becomes a uniform mixture, and then add it to the zucchini .

Chop the walnuts and add them in to the sauce.

Drain the pasta then add to the sauce.

Grate Parmesan cheese over the finished dish.