Sauté the leeks cut into thin slices in a saucepan with a drizzle of oil. Stir over low heat and, once they begin to turn translucent, add the sliced zucchinis. Season with salt and pepper and cook for about 7 minutes until lightly browned.
Pour in the wine and let it simmer gently for about 5 minutes. Then add the cream and stir for several minutes. Add the prawns and sprinkle with dill. Meanwhile, cook the pasta in a pot with plenty of salted water and olive oil. Drain the pasta and place it in a serving dish. Finish by adding the sauce. Serve hot.
