Arugula

Arugula recipes

Arugula is also known as rocket or rucola. It has a nutty, peppery flavor that is slightly bitter and very distinctive, and has been classified as both a green and an herb. Summer-grown arugula from local growers has the sturdiest, crispest leaves and freshest flavor.

When purchasing arugula, look for crisp, firm leaves with no blemishes, spots, or signs of yellowing. While the flavor may be bold, the leaves themselves are delicate and easily bruised. Handle with care and pack it loosely.

Storing arugula
If you will be using the arugula the same day, simply put the stem ends in a container of ice water to keep the leaves crisp until you are ready to eat them. Arugula can be stored for two days by wrapping its stems in a damp paper towel and sealing the arugula a plastic bag.

Using arugula
Trim off any thick stems and wash the leaves in cold water. Dry them carefully with a towel or in a salad spinner, and try to avoid bruising the leaves. Use arugula as a salad green, in pasta dishes, or as an ingredient on pizza, adding the arugula to the pizza after it is removed from the oven. Arugula's peppery flavor marries well with the sweetness of tomatoes, as well as oranges, red onions, or roasted red peppers. Or combine the following ingredients for a quick, healthful salsa.

Tomato-Arugula Salsa

Penne with Arugula and Fresh Tomatoes

Balsamic Chicken with New Potatoes and Arugula

Spaghettini with Arugula, Goat Cheese, and Sun-dried Tomatoes

4 ounces plum tomatoes, seeded and chopped

1/4 cup chopped yellow or green sweet pepper

1 Tbs. chopped fresh arugula

2 green onions, sliced

1 Tbs. fat-free Italian salad dressing

Serve at room temperature with grilled fish or meats.

back to top

Penne with Arugula and Fresh Tomatoes
serves 6

2 Tbs. olive oil

1 medium onion, chopped

4 garlic cloves, minced

3-1/2 lbs. tomatoes, peeled, seeded, and chopped or 3 cups diced canned tomatoes with juices

1 tsp. dried oregano

1 tsp. dried thyme

1/4 tsp. sugar

12 ounces penne, rigatoni or fusilli pasta

6 ounces arugula (about 6 bunches) tough stems trimmed, leaves coarsely chopped

3/4 cup freshly grated Pecorino Romano cheese

Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes.

Add garlic and sauté 1 minute. Add tomatoes, herbs, and sugar.

Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper.

Divide pasta among plates. Sprinkle with cheese and serve.
--Bon Appétit, May 1995

back to top

Balsamic Chicken with New Potatoes and Arugula
serves 4

1 lb. skinless, boneless chicken legs

3 garlic cloves, chopped

1 Tbs. olive oil

1 lb. new red potatoes (small)

4 ounces arugula, washed and carefully dried

2 Tbs. brown sugar

2 Tbs. balsamic vinegar

2 Tbs. soy sauce

Cut chicken into serving-size pieces. Heat oil in a nonstick skillet over medium heat and cook chicken and garlic, covered, for 20 minutes or until chicken is browned and juices run clear. Turn once halfway through cooking time.

Meanwhile, boil new potatoes in a separate pan until tender, approximately 10 minutes. Drain and keep warm.

In a cup, stir together brown sugar, balsamic vineagar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken. Remove from heat. Add potatoes and half the arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates and top with chicken mixture.
Per serving: 345 calories, 9 g fat, 117 mg cholesterol, 920 mg sodium; percent calories from fat: 23%

back to top

Spaghettini with Arugula, Goat Cheese, and Sun-dried Tomatoes
Serves 4

1 pound spaghettini

3/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 1/4 cup oil from tomatoes

4 garlic cloves, minced

6 cups thinly sliced arugula leaves and stems

1 cup dry white wine

1-1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

4 ounces mild chèvre, crumbled

Cook pasta according to package directions. when pasta is done, ladle out 1/2 cup of cooking water and set aside. Drain pasta.

While pasta is cooking, heat oil from tomatoes. Add garlic and cook over medium heat, stirring, 1 minute. Add arugula and toss until wilted. Add wine and basil, raise heat to high, and boil until slightly reduced, about 2 minutes. Season with salt and pepper.

Add pasta and reserved cooking water to sauce and toss to combine. Add crumbled goat cheese and sun-dried tomatoes and toss gently so that cheese begins to melt.

Serve immediately.
— 365 Great 20-Minute Recipes by Beverly Cox

back to top

Updated weekly: