Arugula is a peppery, spicy green great in salads or on sandwiches, but can also be cooked.  It is rich in Vitamin C and Potassium.

Goat Cheese & Arugula over Penne

5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta

Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with arugula and cheese mixture.

Red Potato & Arugula Salad

1 1/2 lbs red potatoes, cubed
3 Tbs white vinegar
2 cloves garlic, minced (optional)
1/2 tsp salt
1/4 tsp white pepper
1/4 cup olive oil
1 bunch arugula – rinsed, dried and torn

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Transfer to a large bowl. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.  Serves 6

Linguine with Asparagus, Bacon & Arugula

1 lb package of linguine
1/2 lb sliced bacon, cut in half
1/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 lb baby arugula leaves
1/4 cup fresh lemon juice

Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain and set aside. Cook bacon in a large skillet over medium heat until browned and crisp. Remove and drain on paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute. Add pasta to skillet. Turn off heat. Toss with arugula, lemon juice, and bacon.   Serves 5