Are you looking for some inspiration to elevate your cooking game? Look no further! Arugula, with its peppery flavor and delicate texture, is a versatile ingredient that can be used in a variety of dishes. From creamy risottos to spicy pasta sauces, and from savory soups to sweet breakfast treats, arugula is the perfect addition to many recipes. In this article, we’ll explore 20 delicious cooked arugula recipes that are sure to impress your family and friends.
From classic pairings like parmesan and lemon, to bold flavors like garlic and sausage, these recipes showcase the best of what arugula has to offer. Whether you’re a seasoned chef or a culinary newbie, we’ve got something for everyone. So, let’s get cooking and discover the many faces of cooked arugula!
Creamy Arugula and Parmesan Risotto
This creamy risotto is a perfect blend of savory, sweet, and tangy flavors, paired with the peppery taste of arugula and the richness of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 cup arugula leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground nutmeg, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 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 white wine (if using) and stir until absorbed.
6. Warm the broth in a separate pot and add it to the rice, stirring constantly, and cooking for 20-25 minutes or until creamy.
7. Stir in the arugula leaves and cook until wilted.
8. Season with salt, pepper, and nutmeg.
9. Serve immediately, topped with grated Parmesan cheese.
Cooking Time: 30-35 minutes
Garlic Sauteed Arugula with Lemon Zest
This simple yet flavorful recipe adds a burst of citrus and pungency to the slightly bitter taste of arugula. Perfect as a side dish or added to sandwiches, this garlic sautéed arugula is sure to impress.
Ingredients:
– 4 cups fresh arugula
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt and pepper 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 to the skillet and cook for 2-3 minutes, or until slightly wilted.
4. Remove from heat and stir in lemon juice and zest.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 5-7 minutes
Arugula and Goat Cheese Stuffed Chicken Breast
Elevate your chicken game with this flavorful Arugula and Goat Cheese Stuffed Chicken Breast recipe! This dish combines the brightness of arugula, creaminess of goat cheese, and juiciness of chicken breast for a truly satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh arugula leaves
– 1/4 cup crumbled goat cheese
– 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 bowl, mix together arugula, goat cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the arugula-goat cheese mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Spicy Arugula and Tomato Pasta
This recipe combines the brightness of arugula with the sweetness of tomatoes and a kick of heat from red pepper flakes, all on a bed of al dente pasta. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. spaghetti
– 2 cups arugula
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 1 tsp red pepper flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add red pepper flakes and cook for 1-2 minutes or until fragrant.
3. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes or until they start to release their juices.
4. Add arugula to the skillet and stir until wilted. Season with salt and pepper to taste.
5. Combine cooked spaghetti and tomato-arugula mixture. Top with Parmesan cheese if desired.
6. Serve immediately, enjoying the spicy kick and fresh flavors.
Cooking Time: 15-20 minutes
Arugula and Mushroom Quiche
A savory quiche perfect for brunch or dinner, this Arugula and Mushroom Quiche combines the earthy flavors of sautéed mushrooms with the peppery bite of arugula.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups arugula leaves
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté mushrooms, onion, and garlic until tender.
4. Add arugula leaves and cook until wilted.
5. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
6. Arrange mushroom-arugula mixture in the pie crust.
7. Pour egg mixture over the filling.
8. Sprinkle cheddar cheese on top.
9. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Roasted Garlic and Arugula Soup
Savor the rich flavors of roasted garlic and peppery arugula in this creamy soup, perfect for a chilly evening.
Ingredients:
– 4-6 cloves of garlic
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cups arugula leaves
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender and mashed.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the roasted garlic, arugula leaves, and broth to the pot. Bring to a simmer and cook for 10-15 minutes or until the greens have wilted.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Arugula and Pancetta Pizza
This recipe combines the peppery flavor of arugula with the savory richness of pancetta, all on top of a crispy crust. Perfect for a quick and satisfying meal or as an appetizer.
Ingredients:
– 1 lb pizza dough
– 6 slices of pancetta, chopped
– 4 cups arugula leaves
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to desired thickness.
3. Top with chopped pancetta, spreading evenly.
4. Drizzle olive oil over the pancetta.
5. Add arugula leaves on top of the pancetta.
6. Season with salt and pepper to taste.
7. If using Parmesan cheese, sprinkle on top.
8. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Arugula and Sweet Potato Hash
Start your day with a flavorful and nutritious twist on traditional hash: this sweet potato and arugula combination is a perfect blend of savory, earthy, and tangy flavors.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh arugula
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice (for added brightness)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss sweet potatoes with olive oil, garlic, salt, and pepper on the prepared baking sheet.
4. Roast for 20-25 minutes or until tender, flipping halfway through.
5. Remove from oven and stir in chopped arugula.
6. Serve warm, garnished with lemon juice if desired.
Cooking Time: 20-25 minutes
Wilted Arugula with Balsamic Glaze
Elevate your salads with this simple yet flavorful recipe that showcases the tangy sweetness of balsamic glaze paired with the peppery bite of arugula.
Ingredients:
– 4 cups fresh arugula
– 2 tablespoons olive oil
– 1 tablespoon butter
– 2 cloves garlic, minced
– 2 tablespoons balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese or shaved Parmesan for added richness
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the butter, garlic, and arugula. Cook, stirring occasionally, until the greens have wilted slightly (about 3-5 minutes).
3. Remove from heat and stir in the balsamic glaze.
4. Season with salt and pepper to taste.
5. If desired, top with crumbled goat cheese or shaved Parmesan for added creaminess.
6. Serve immediately.
Cooking Time: 5-7 minutes
Arugula and Sun-Dried Tomato Frittata
A flavorful breakfast or brunch option that combines the peppery taste of arugula with the rich, savory flavor of sun-dried tomatoes. This frittata is perfect for a quick and easy meal.
Ingredients:
– 6 eggs
– 1/4 cup chopped fresh arugula
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat olive oil in a 9-inch (23cm) non-stick skillet over medium-high heat.
4. Add garlic and cook for 1 minute.
5. Pour in the egg mixture and cook until the edges start to set (about 2-3 minutes).
6. Sprinkle arugula, feta cheese (if using), and sun-dried tomatoes on half of the frittata.
7. Use a spatula to gently fold the other half over the filling.
8. Transfer skillet to oven and bake for 12-15 minutes or until the eggs are set.
9. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Arugula and Cannellini Bean Stew
This hearty stew combines the earthy sweetness of arugula with the creamy texture of cannellini beans, perfect for a comforting and nutritious meal.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup cannellini beans, drained and rinsed
– 4 cups arugula leaves
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cannellini beans, vegetable broth, and thyme.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 15-20 minutes or until the beans are tender.
6. Stir in the arugula leaves and season with salt and pepper to taste.
7. Serve hot, garnished with additional arugula if desired.
Cooking Time: 20-25 minutes
Arugula and Shrimp Stir-Fry
This quick and flavorful stir-fry combines succulent shrimp with peppery arugula, crunchy bell peppers, and a hint of heat from chili flakes. Perfect for a weeknight dinner or a light lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cups arugula
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove the shrimp from the pan and set aside.
4. In the same pan, add the bell pepper and garlic; cook until tender, about 2-3 minutes.
5. Stir in the arugula, chili flakes, salt, and pepper. Cook until the greens are wilted, about 1 minute.
6. Return the shrimp to the pan and toss with the arugula mixture.
7. Serve hot, with lemon wedges on the side if desired.
Cooking Time: 10-12 minutes
Arugula and Ricotta Stuffed Shells
Elevate your pasta game with this creative take on classic stuffed shells, featuring the tanginess of arugula and richness of ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 cup fresh arugula leaves, chopped
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells al dente, then set aside.
3. In a medium bowl, combine arugula, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the arugula-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle tops with olive oil and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until shells are golden brown.
Cooking Time: 20-25 minutes
Arugula and Sausage Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the earthy flavor of arugula and the savory taste of sausage. The result is a flavorful and satisfying main dish perfect for any occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 2 cups arugula leaves
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
4. In a separate pan, sauté the garlic for 1 minute. Add the arugula and cook until wilted.
5. Stuff each roasted pepper with the cooked sausage, arugula mixture, and Parmesan cheese.
6. Serve immediately.
Cooking Time: 30-40 minutes
Arugula and Chickpea Curry
This vibrant curry is a flavorful blend of roasted chickpeas, peppery arugula, and aromatic spices. Perfect for a quick and nutritious meal or as a side dish to impress your friends.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh arugula leaves
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 15-20 minutes or until crispy.
3. In a large pan, heat 1 tablespoon olive oil over medium heat. Add onions and cook for 5-7 minutes or until translucent.
4. Add garlic, cumin, curry powder, and roasted chickpeas to the pan. Cook for an additional 2-3 minutes.
5. Stir in arugula leaves. Cook until wilted, about 1-2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Arugula and Caramelized Onion Tart
This elegant tart is a perfect combination of sweet and savory flavors, with the tanginess of arugula adding a delightful twist. It’s a great option for a light lunch or dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 cups arugula leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on the prepared baking sheet.
3. In a large skillet, caramelize onions over medium heat for 20-25 minutes, stirring occasionally. Add garlic and cook for an additional minute.
4. Spread caramelized onions evenly over the pastry, leaving a 1-inch border around the edges.
5. Top with arugula leaves and sprinkle with Parmesan cheese.
6. Fold edges of the pastry up over the filling to form a crust.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 40-45 minutes
Arugula and Bacon Wrapped Asparagus
A simple yet impressive side dish that combines the natural sweetness of asparagus with the savory, crispy goodness of bacon and the peppery flavor of arugula.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 6 slices of thick-cut bacon
– 4 cups arugula leaves
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Wrap each asparagus spear with a slice of bacon, securing with a toothpick if needed.
4. Place the wrapped asparagus on the prepared baking sheet in a single layer.
5. Drizzle olive oil over the asparagus and sprinkle with salt and pepper to taste.
6. Roast in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
7. Remove from the oven and top each spear with arugula leaves.
Cooking Time: 15-20 minutes
Arugula and Butternut Squash Casserole
This hearty casserole combines the sweetness of roasted butternut squash with the peppery flavor of arugula, all wrapped up in a crispy, buttery crust. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups arugula leaves
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a skillet, sauté the onion and garlic until softened.
4. Combine roasted squash, arugula, cheese, and cream in a large bowl. Season with salt and pepper.
5. Roll out the pie crust to fit a 9×13-inch baking dish.
6. Fill the crust with the squash mixture and bake for 25-30 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes
Arugula and Artichoke Dip
This creamy dip is a perfect blend of earthy arugula, tender artichokes, and savory cheese. It’s perfect for a quick snack or as a flavorful accompaniment to your favorite crackers or vegetables.
Ingredients:
– 1 bag (5 oz) baby arugula
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss arugula with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast arugula for 5-7 minutes or until slightly wilted.
4. In a blender or food processor, combine roasted arugula, artichoke hearts, mayonnaise, Parmesan cheese, and lemon juice.
5. Blend until smooth and creamy.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Arugula and Prosciutto Flatbread
This recipe combines the peppery flavor of arugula, the salty crunch of prosciutto, and the simplicity of a homemade flatbread for a delightful appetizer or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon olive oil
– 4-6 slices prosciutto, thinly sliced
– 4-6 cups arugula leaves
– 1/2 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour and salt.
3. Gradually add warm water and mix until dough forms.
4. Knead for 5-7 minutes, then let rest for 10 minutes.
5. Roll out dough to desired thickness (about 1/8 inch).
6. Brush with olive oil and top with prosciutto slices.
7. Bake for 12-15 minutes or until crust is golden brown.
8. Top with arugula leaves and Parmesan cheese (if using). Serve immediately.
Cooking Time: 12-15 minutes
Summary
Discover the delicious world of cooked arugula with these 20 savory recipes! From creamy risottos to spicy pasta dishes, and from stuffed chicken breasts to quiches and casseroles, there’s something for everyone. Enjoy classic combinations like arugula and goat cheese, or try new pairings like arugula and sweet potato hash. Perfect for a quick weeknight dinner or a special occasion, these recipes showcase the peppery flavor of cooked arugula in all its glory.
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