🥗 Buckwheat Penne with Arugula Carpaccio and Parmesan – Light and Quick Recipe
Are you looking for a quick, healthy, and flavorful first course? 🕒 The buckwheat penne in arugula carpaccio and Parmesan are the perfect solution for a light yet tasty lunch. This gluten-free recipe is also ideal for those who follow a balanced diet and love the fresh and bold flavors of lemon 🍋, arugula, and Parmesan. Prepare it in just a few minutes and impress everyone at the table!
✅ Ingredients for 4 people
- 375 g of buckwheat penne
- 2 lemons (fresh juice)
- 150 g of Parmesan Reggiano flakes
- 50 g of fresh arugula
- Extra virgin olive oil to taste
👨🍳 Step-by-step Preparation
- Bring a pot of lightly salted water to a boil.
- Cook the buckwheat penne for 4 minutes, drain, and let them cool to room temperature.
- Transfer them to a large bowl and dress with:
- A drizzle of extra virgin olive oil
- The freshly squeezed lemon juice
- The well-washed and dried arugula
- The Parmesan Reggiano flakes
- Gently mix to combine all the ingredients well.
- Serve at room temperature to best enjoy the contrast between the freshness of the lemon and the savoriness of the Parmesan 🧀🌿
🍴 Useful Tips
- You can also add some chopped walnuts for a crunchy touch.
- If you prefer a stronger flavor, try adding a sprinkle of black pepper.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
