Wholemeal penne with prawns, fresh vegetables and Sauvignon 🍷

I am a summer girl! I was born in August and I love the heat, the sunny days at the beach, swimming in the sea and, of course, the fantastic variety of seasonal fruit and vegetables we have in Italy: peaches, melons, watermelons, figs, apricots, cherries, tomatoes, peas, cucumbers. A bright mix of colours and so juicy and tasty. Such a variety offers endless possibilities to make light and fresh dishes using seasonal ingredients. In Italy, we usually eat pasta every day, and in this period of the year, I always try to use fresh ingredients to make delicious, fresh, light pasta. Yesterday I tried for the first time wholemeal penne with prawns (or shrimps depending on where you come from) 🦐 and fresh vegetables 🍅🌶. It was a success – a perfect summer dish!


  • 500 g wholemeal penne
  • 500 g fresh prawns or 250 g frozen
  • 1 big red or yellow pepper
  • 2 big tomatoes
  • parsley
  • a clove of garlic
  • 100 g soft cheese
  • rocket salad
  • extra virgin olive oil
  • a splash of white wine
  • salt and pepper

In a large pan cook the prawns for few minutes with oil, a splash of white wine and chopped garlic and parsley. In the meantime chop the vegetables.

Add the vegetables to the prawns, season well with salt and pepper, and cook pasta according to package directions.

When ready, drain the pasta, saving some cooking water, and add it to the pan with the prawns and vegetables. Cook for a couple of minutes adding the soft cheese and few spoons of cooking water, until the cheese is completely melted. Add a splash of extra virgin olive oil and serve with some rocket salad on top.



Being vegetarian, I don’t eat prawns. However, a good sommelier must know how to combine the right wine with all sorts of food! This time I think that the perfect choice is the Friuli Aquileia Sauvignon. I tried the 2018 DOC from the producer Ca ‘Bolani. This is a white wine, fresh and robust. Its aromas of red grapefruit and mint will balance the flavour of the fish. It should be served at 8-10 degrees – perfect for the hot season.

You can buy it here


‘Un pasto senza vino è come un giorno senza sole‘ (a meal without wine is like a day without sun)

Anthelme Brillat-Savarin (1755 – 1826)

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