Bring the water to a boil. Add salt to the water. In a saucepan, heat the olive oil and fry the onion and the celery until they begin to turn transparent. Add the zucchini and cook until they begin to soften. Add a pinch of salt and pepper. Add the pasta to the boiling water. When the pasta is almost cooked, add the Gorgonzola Dolce and a ladleful of the pasta cooking water to the zucchini. Stir for some minutes until the Gorgonzola cheese has melted completely. Drain the pasta keeping a little bit of cooking water. Add the pasta to the sauce and toss well. If it is not creamy enough, add some cooking water. Sprinkle with fresh pepper and serve.