Are you looking for new ways to incorporate the peppery flavor of arugula into your meals? With its bold taste and nutritious profile, it’s no wonder this leafy green has become a staple in many kitchens. From classic salads to creative pasta dishes, we’ve curated 18 mouth-watering arugula recipes that will take your cooking to the next level.
Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire and delight. From savory tarts to creamy risottos, there’s something for everyone in this collection of arugula-based delights. So go ahead, get creative, and discover the countless ways you can harness the power of arugula to elevate your cooking routine.
Garlic Sautéed Arugula with Lemon Zest
A burst of citrusy freshness meets the pungency of garlic in this easy and flavorful side dish, perfect for elevating any meal.
Ingredients:
– 4 cups arugula leaves
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the arugula leaves in batches, stirring occasionally, and cook until wilted (about 2-3 minutes).
4. Stir in lemon juice and grated zest; season with salt to taste.
5. Serve immediately, garnished with additional lemon zest if desired.
Cooking Time: 10-12 minutes
Creamy Arugula and Spinach Pasta
Experience the perfect blend of flavors and textures with this simple yet satisfying pasta dish. A creamy sauce, bursting with fresh arugula and spinach, coats al dente pasta in a deliciously healthy meal.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups fresh arugula leaves
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Freshly ground nutmeg, to taste (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat garlic over medium-high heat for 1-2 minutes or until fragrant.
3. Add arugula and spinach leaves; cook until wilted, about 2-3 minutes.
4. Stir in Parmesan cheese and heavy cream. Bring to a simmer and let cook for 1-2 minutes or until slightly thickened.
5. Combine cooked pasta with the creamy sauce. Season with salt, pepper, and nutmeg (if using).
6. Serve immediately, garnished with additional arugula leaves if desired.
Cooking Time: 15-20 minutes
Roasted Arugula and Tomato Tart
Roasted Arugula and Tomato Tart: A flavorful and visually appealing tart that showcases the best of summer’s bounty – fresh arugula, juicy tomatoes, and crispy pastry.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 large egg, beaten
– 1 tsp salt
– 2 cups arugula leaves
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1 tbsp olive oil
– 1 tsp balsamic glaze (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the pastry dough on a lightly floured surface to a thickness of about 1/8 inch.
3. Place the dough onto a baking sheet lined with parchment paper.
4. Arrange arugula leaves in a single layer, leaving a 1-inch border around the edges.
5. Top with tomato slices and drizzle with olive oil.
6. Fold the pastry edges over the filling to form a crust.
7. Brush the crust with beaten egg and sprinkle with salt and pepper.
8. Bake for 25-30 minutes or until the pastry is golden brown.
Arugula and Goat Cheese Stuffed Chicken
Elevate your chicken dish with this flavorful and nutritious recipe that combines the tanginess of goat cheese, peppery bite of arugula, and juiciness of chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh arugula
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese, arugula, and garlic.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the goat cheese mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Let it rest for 5 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Spicy Arugula and Shrimp Stir-Fry
This zesty and flavorful stir-fry combines succulent shrimp with peppery arugula, crunchy bell peppers, and a hint of spicy heat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cups arugula
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 tablespoon vegetable oil
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and just cooked through. Remove from skillet.
3. Add the bell pepper and garlic to the skillet; cook for 2-3 minutes, until tender.
4. Add the arugula, soy sauce, rice vinegar, honey, and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly.
5. Return the shrimp to the skillet and stir to combine with the arugula mixture.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 10-12 minutes
Arugula and Parmesan Risotto
A creamy and flavorful Italian dish that combines the peppery taste of arugula with the richness of Parmesan cheese, all wrapped up in a smooth risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 oz arugula, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon white wine (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Once the rice is cooked, stir in the chopped arugula and grated Parmesan cheese.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Balsamic Glazed Arugula and Mushroom Pizza
Elevate your pizza game with this flavorful combination of arugula, mushrooms, and balsamic glaze. This recipe is perfect for a quick and delicious dinner or as an impressive appetizer.
Ingredients:
– 1 pre-baked pizza crust
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups arugula leaves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic glaze
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Spread arugula leaves on the pre-baked pizza crust.
4. Top with cooked mushrooms, garlic, and balsamic glaze.
5. Season with salt and pepper to taste.
6. If using Parmesan cheese, sprinkle on top.
7. Bake for an additional 5-7 minutes or until cheese is melted (if using).
8. Remove from oven and let cool before serving.
Cooking Time: 15-20 minutes
Arugula and Bacon Quiche
This quiche combines the peppery flavor of arugula with the smoky goodness of crispy bacon, perfect for a brunch or dinner party.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 6 slices of bacon, diced
– 2 cups of fresh arugula leaves
– 1 cup of grated cheddar cheese
– 1/2 cup of heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a skillet, cook the diced bacon until crispy. Remove from heat and set aside.
4. In the same skillet, add the arugula leaves and cook until wilted.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
6. Arrange the cooked arugula, bacon, and cheddar cheese in the pie crust.
7. Pour the egg mixture over the filling.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Caramelized Onion and Arugula Flatbread
Savor the sweet and savory flavors of caramelized onions and peppery arugula on a crispy flatbread crust. This simple yet impressive recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 flatbread (homemade or store-bought)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
– 4 cups arugula leaves
– 1/4 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat for 20-25 minutes or until caramelized.
3. Meanwhile, prebake the flatbread in the oven for 5-7 minutes or until crispy.
4. Spread caramelized onions on the flatbread, leaving a small border around the edges.
5. Top with arugula leaves and shaved Parmesan cheese (if using).
6. Drizzle with olive oil and balsamic vinegar to taste.
Cooking Time: 30-35 minutes
Arugula and Sun-Dried Tomato Pesto Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the peppery taste of arugula, the sweetness of sun-dried tomatoes, and the richness of pesto.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups fresh arugula leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 cup store-bought or homemade pesto
– 1 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, or until fragrant.
3. Add the fresh arugula leaves to the skillet and wilt into the oil, stirring occasionally (about 2-3 minutes).
4. Stir in the pesto sauce and reserved pasta water to create a creamy sauce.
5. Combine cooked pasta and pesto mixture. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Grilled Arugula and Peach Salad with Honey Dressing
Savor the sweetness of summer with this refreshing salad featuring grilled arugula, juicy peaches, and a drizzle of honey dressing.
Ingredients:
– 4 cups arugula
– 2 ripe peaches, sliced
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of arugula leaves with olive oil and season with salt and pepper. Grill for 30-45 seconds per side, or until slightly charred.
3. In a small bowl, whisk together honey, apple cider vinegar, and a pinch of salt and pepper to make the dressing.
4. In a large bowl, combine grilled arugula, sliced peaches, and honey dressing. Toss to coat.
5. Serve immediately, garnished with additional arugula leaves if desired.
Cooking Time: 10-12 minutes
Arugula and Ricotta Stuffed Shells
This recipe combines the richness of ricotta cheese with the peppery flavor of arugula, all wrapped up in tender pasta shells. Perfect for a comforting dinner or impressive brunch.
Ingredients:
– 12 jumbo pasta shells
– 1 cup fresh arugula leaves
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, arugula leaves, Parmesan cheese, egg, salt, and pepper. Mix until smooth.
4. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and sprinkle with chopped parsley (if using).
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Arugula and Sweet Potato Hash
This recipe combines the earthy sweetness of roasted sweet potatoes with the peppery zest of arugula, all in one satisfying hash. Perfect as a side dish or a base for a hearty breakfast.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of arugula, chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1/2 cup crumbled goat cheese or feta
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add arugula and cook until wilted, about 3-4 minutes.
4. Once sweet potatoes are done, let them cool slightly. Then, add them to the skillet with arugula and toss to combine.
5. Season with salt and pepper to taste. If using cheese, crumble it on top and serve.
Cooking Time: 35-40 minutes
Arugula and Chorizo Tacos
Add a burst of flavor to your taco Tuesday with these spicy arugula and chorizo tacos. The peppery kick from the arugula pairs perfectly with the smoky, savory chorizo.
Ingredients:
– 1 lb chorizo sausage, casings removed
– 4 cups arugula leaves
– 1/2 cup lime juice
– 1/4 cup olive oil
– 1 small onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cook chorizo sausage for 5-7 minutes per side, or until browned and cooked through.
3. In a large bowl, combine arugula, lime juice, olive oil, onion, and jalapeño pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing chorizo into thin strips and placing on tortillas with arugula mixture.
Cooking Time: 15-20 minutes
Arugula and Blue Cheese Stuffed Portobello Mushrooms
These savory bites combine the earthy flavor of portobello mushrooms with the tanginess of blue cheese and peppery kick of arugula. Perfect as an appetizer or side dish, this recipe is sure to delight.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 1/4 cup chopped fresh arugula
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 clove garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together blue cheese and arugula.
3. Brush the mushroom caps with olive oil and season with salt, pepper, and garlic (if using).
4. Stuff each mushroom cap with the blue cheese-arugula mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Arugula and Lentil Soup
This comforting soup is a perfect blend of earthy lentils, peppery arugula, and aromatic spices. A simple yet satisfying meal for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups arugula leaves
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh lemon wedges, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, water or broth, cumin, smoked paprika (if using), salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Stir in the arugula leaves and cook until wilted.
7. Serve hot with a squeeze of fresh lemon juice, if desired.
Cooking Time: 45-50 minutes
Arugula and Garlic Butter Shrimp Scampi
A decadent and flavorful seafood dish that combines succulent shrimp with the tangy peppery taste of arugula, all wrapped up in a rich garlic butter sauce.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– 1/4 cup arugula leaves
– 2 tablespoons white wine (optional)
– Salt and pepper to taste
– Fresh lemon wedges for serving
Instructions:
1. Rinse shrimp under cold water, pat dry with paper towels.
2. In a large skillet, melt butter over medium-high heat. Add garlic; cook until fragrant, 30 seconds.
3. Add shrimp to the skillet; cook until pink and just cooked through, about 2-3 minutes per side.
4. Stir in arugula leaves; cook until wilted, 1 minute.
5. If using white wine, add it to the skillet and cook for an additional 30 seconds.
6. Season with salt and pepper to taste.
7. Serve immediately with fresh lemon wedges.
Cooking Time: 8-10 minutes
Arugula and Prosciutto Wrapped Asparagus
This refreshing recipe combines the natural sweetness of asparagus with the peppery flavor of arugula, wrapped in crispy prosciutto. Perfect for a light and satisfying springtime salad or side dish.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 4-6 slices prosciutto
– 4 cups arugula leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place asparagus spears on the prepared baking sheet in a single layer.
4. Drizzle with olive oil, season with salt and pepper to taste.
5. Wrap each asparagus spear with 1-2 slices of prosciutto, securing with a toothpick if needed.
6. Roast in the preheated oven for 12-15 minutes or until prosciutto is crispy and asparagus tender.
7. Remove from oven and let cool slightly.
8. Toss arugula leaves with the roasted asparagus and prosciutto.
Cooking Time: 12-15 minutes
Summary
Looking for inspiration to cook with arugula? Look no further! This collection of 18 recipes showcases the versatility and flavor of this popular leafy green. From savory pasta dishes and quiches, to sweet salads and pizzas, there’s something for everyone. Try pairing arugula with goat cheese in stuffed chicken breasts or with shrimps in a spicy stir-fry. Or, go classic with garlic-sautéed arugula or add it to risottos and tarts for added flavor. These recipes are sure to delight your taste buds!
