4 servings

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• 320 g of ruote (wheel-shaped pasta)
• 3 medium courgettes
• 400 g of prawns
• 40 ml of white wine
• 1 clove of garlic
• 5 tablespoons of extra virgin olive oil
• Table salt
• Pink pepper
• Giusti Traditional Balsamic Vinegar of Modena “Extravecchio”
• Lemon zest

COOKING THE PASTA

Cook the pasta al dente according to the time indicated on the packet.
Rinse the pasta under cold water, drain it and pour it into a large bowl with a drizzle of oil.

PREPARING PRAWNS AND COURGETTES

Remove the prawn heads and shells, then toss the prawns into a large hot pan with a tablespoon of oil. Season with salt and deglaze with the white wine.
Cook for just a few minutes, stirring, until the prawns take on colour, then turn off the heat. Pour into a bowl, retaining the cooking juices.
Cut the courgettes into julienne strips with a mandoline and sauté them for a few minutes in hot oil in a frying pan together with a clove of unpeeled garlic.
Remove from the pan and blot them with kitchen paper. Remove the garlic.

DRESSING AND SERVING THE PASTA

Dress the pasta with the prawns, the cooking juices, courgettes and pink pepper.
Mix together well, adding more seasoning if necessary. 
Serve the ruote immediately with a few drops of Balsamic Vinegar and some grated lemon zest.