Get ready to ignite your taste buds with these 20 mouth-watering recipes that feature the star ingredient – spicy cooked arugula! Whether you’re in the mood for a creamy pasta dish, a flavorful stir-fry, or a hearty soup, we’ve got you covered. From classic pairings like garlic and lemon to bold combinations like chorizo and prosciutto, our list has something for every level of spice lover.
In this article, we’ll be exploring a wide range of dishes that showcase the peppery flavor and versatility of arugula. From simple sautéed greens to more complex recipes like risotto and quiche, there’s no shortage of inspiration here. So go ahead and add some heat to your meals with these spicy cooked arugula recipes – your taste buds will thank you!
Garlic Sauteed Arugula with Lemon Zest
This simple yet flavorful recipe adds a burst of citrusy freshness to the spicy, peppery flavor of arugula. Perfect as a side dish or added to sandwiches and salads.
Ingredients:
– 4 cups arugula
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the arugula to the skillet and toss with the garlic and oil until wilted, about 2-3 minutes.
4. Stir in the lemon juice and zest; season with salt and pepper to taste.
5. Serve immediately, garnished with additional lemon zest if desired.
Cooking Time: 10 minutes
Creamy Arugula and Parmesan Pasta
Elevate your pasta game with this simple yet flavorful recipe that combines the peppery taste of arugula, the creaminess of a garlic sauce, and the nuttiness of Parmesan cheese.
Ingredients:
– 8 oz. spaghetti
– 2 cups arugula leaves
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 2 tbsp. olive oil
– 1 tsp. lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (about 1/4 cup)
– Freshly ground black pepper, to serve
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute or until fragrant.
3. Add arugula leaves and cook, stirring occasionally, until wilted (about 2-3 minutes).
4. Stir in heavy cream, lemon juice, salt, and pepper. Bring to a simmer and cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Combine cooked pasta, arugula mixture, and reserved pasta water. Toss until coated.
6. Serve hot, topped with grated Parmesan cheese and freshly ground black pepper.
Cooking Time: 15-20 minutes
Spicy Arugula and Sausage Stir-Fry
A flavorful and spicy stir-fry that combines the peppery taste of arugula with juicy sausage and crunchy vegetables.
Ingredients:
– 1 pound sweet Italian sausage, casings removed
– 4 cups arugula
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, bell pepper, and ginger; cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
4. Stir in the arugula, red pepper flakes, salt, and pepper. Cook until the greens have wilted, about 2-3 minutes.
5. Serve hot, garnished with additional arugula if desired.
Cooking Time: About 15-18 minutes.
Arugula and White Bean Soup
This recipe combines the earthy flavor of arugula with the creamy richness of cannellini beans, creating a delicious and comforting soup perfect for any season. With just a few simple ingredients, you’ll have a warm and satisfying bowl in no time.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups arugula leaves
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the arugula leaves and cook until wilted, about 3-4 minutes.
4. Add the cannellini beans, vegetable broth, and Parmesan cheese. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 10-15 minutes or until heated through.
Cooking Time: 20-25 minutes
Balsamic Glazed Arugula with Roasted Tomatoes
A sweet and tangy twist on a classic salad, this recipe combines the earthy flavor of arugula with the richness of roasted tomatoes and a drizzle of balsamic glaze.
Ingredients:
– 4 cups arugula
– 2 large tomatoes, cored and halved
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 2 tbsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the tomato halves with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes or until reduced slightly.
4. Toss the arugula with remaining olive oil and season with salt and pepper.
5. Arrange roasted tomatoes on top of the arugula and drizzle with the balsamic glaze.
Cooking Time: 30-35 minutes
Arugula and Goat Cheese Stuffed Chicken
Elevate your dinner game with this simple yet impressive recipe featuring arugula and goat cheese stuffed chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh arugula leaves
– 1/4 cup crumbled goat cheese (chèvre)
– 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 arugula, goat cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the arugula-goat cheese mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Wilted Arugula with Crispy Bacon
A flavorful and easy-to-make side dish that combines the peppery taste of arugula with the crispy, smoky goodness of bacon. Perfect for a quick weeknight dinner or as a accompaniment to your favorite entree.
Ingredients:
– 4 cups arugula
– 6 slices of bacon
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lay the bacon slices on it.
3. Bake for 15-20 minutes or until crispy and golden brown.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the garlic and sauté for 1 minute.
6. Add the arugula to the skillet and cook until wilted, about 2-3 minutes.
7. Crumble the cooked bacon into the skillet and toss with the arugula to combine.
8. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Arugula and Mushroom Risotto
This creamy risotto recipe combines the earthy flavors of mushrooms with the peppery bite of arugula, creating a delicious and healthy dish perfect for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 cups fresh arugula leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in arugula leaves and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional arugula if desired.
Cooking Time: 25-30 minutes
Lemon Pepper Arugula with Grilled Shrimp
This refreshing summer salad combines the bright flavors of lemon and pepper with succulent grilled shrimp, all atop a bed of peppery arugula. A perfect blend of tangy and sweet, this dish is sure to delight!
Ingredients:
– 1 pound large shrimp, peeled and de-veined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon pepper seasoning
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups arugula leaves
– 1/2 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon pepper seasoning, salt, and black pepper.
3. Brush the mixture evenly onto both sides of the shrimp.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. In a large bowl, combine arugula leaves and shaved Parmesan cheese (if using).
6. Drizzle lemon juice over the greens and toss to coat.
7. Serve grilled shrimp on top of the arugula mixture.
Cooking Time: 10-12 minutes
Arugula and Caramelized Onion Flatbread
Elevate your flatbread game with this savory combination of peppery arugula, sweet caramelized onions, and crispy crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup warm water
– 1/4 cup caramelized onions (see note)
– 1/4 cup fresh arugula leaves
– 1/2 teaspoon grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C). In a large bowl, combine flour and salt.
2. Gradually add warm water and mix until a dough forms. Knead for 5 minutes.
3. Roll out the dough to a thickness of about 1/8 inch (3 mm).
4. Brush with olive oil and sprinkle with caramelized onions and arugula leaves.
5. Fold the edges to form a crust and sprinkle with Parmesan cheese.
6. Bake for 15-20 minutes or until golden brown.
Note: To caramelize onions, cook 1 large onion over low heat, stirring occasionally, until golden brown (about 45 minutes).
Spicy Arugula Pesto with Walnuts
A vibrant and flavorful pesto recipe that combines the peppery taste of arugula with the crunch of walnuts and a kick of heat from red pepper flakes. Perfect as a sauce for pasta, pizza, or as a dip for vegetables.
Ingredients:
– 2 cups fresh arugula
– 1/3 cup walnut halves
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. In a food processor, combine arugula, walnuts, and Parmesan cheese. Process until well combined.
2. Add the garlic, red pepper flakes, salt, and pepper. Process until smooth.
3. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: None
Arugula and Sweet Potato Hash
A flavorful twist on traditional hash, this recipe combines the natural sweetness of roasted sweet potatoes with the peppery bite of arugula. Perfect as a side dish or used as a topping for your favorite breakfast dishes.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups arugula leaves
– 1 tablespoon apple cider vinegar (optional)
– 1/2 teaspoon lemon zest (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat.
4. Add arugula leaves in batches and cook until slightly wilted, about 1-2 minutes per batch.
5. To assemble the hash, place roasted sweet potatoes on a serving plate or bowl. Top with wilted arugula and drizzle with apple cider vinegar and lemon zest (if using).
Cooking Time: 25-30 minutes
Garlic Butter Arugula and Gnocchi
This rich and flavorful dish combines the simplicity of gnocchi with the bold flavors of garlic butter and peppery arugula. Perfect for a cozy night in.
Ingredients:
– 1 pound gnocchi
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 2 cups fresh arugula leaves
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface.
2. In a small skillet, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Stir in remaining 2 tablespoons of butter until melted and combined with the garlic.
4. Drain cooked gnocchi and toss with the garlic butter sauce.
5. Wilt arugula leaves by placing them in a microwave-safe bowl, covering with a paper towel, and microwaving for 30-45 seconds.
6. Combine cooked gnocchi and wilted arugula. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Arugula and Sun-Dried Tomato Quiche
This quiche is a perfect brunch option, packed with the earthy flavor of arugula and the sweetness of sun-dried tomatoes. The flaky crust and creamy filling make it a delightful treat for any occasion.
Ingredients:
– 1 pie crust
– 2 cups fresh arugula
– 1/4 cup chopped sun-dried tomatoes
– 1/2 cup grated cheddar cheese
– 1/2 cup 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 in a 9-inch tart pan.
3. In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper.
4. Add the chopped arugula and sun-dried tomatoes to the egg mixture; stir well.
5. Pour the filling into the pie crust and top with grated cheddar cheese.
6. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Warm Arugula Salad with Poached Eggs
A simple yet elegant salad that combines peppery arugula with runny poached eggs, perfect for a quick and satisfying meal. This recipe is ideal for brunch or as a light dinner.
Ingredients:
– 4 cups fresh arugula
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Bring a medium saucepan of water to a simmer.
2. Crack the eggs into the water and cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
4. Add the arugula to the skillet and cook, stirring occasionally, until slightly wilted (about 2-3 minutes).
5. Season with salt and pepper to taste.
6. Remove the poached eggs from the water with a slotted spoon and place on top of the arugula.
7. Drizzle with white wine vinegar (if using) and serve immediately.
Cooking Time: 10-12 minutes
Arugula and Chorizo Tacos
A flavorful fusion of Spanish and Mexican cuisine, these tacos combine the peppery bite of arugula with the spicy kick of chorizo.
Ingredients:
– 1 pound chorizo sausage, sliced
– 4 cups arugula
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Queso fresco or crumbled feta cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo sausage and cook, stirring occasionally, until browned and crispy, about 5 minutes.
2. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
3. Assemble the tacos by placing a few slices of the cooked chorizo onto a warmed tortilla, followed by a handful of arugula and a squeeze of lime juice. Season with salt and pepper to taste.
4. Top with queso fresco or crumbled feta cheese, if desired.
Cooking Time: 15-20 minutes
Arugula and Ricotta Stuffed Shells
This recipe combines the creamy richness of ricotta cheese with the peppery flavor of arugula, all wrapped up in a tender shell pasta. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-15 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 according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine chopped arugula, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the arugula-ricotta mixture.
5. Place stuffed shells in a 9×13-inch baking dish. Drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Herbed Arugula and Potato Bake
This vibrant and flavorful side dish combines tender potatoes with peppery arugula and a hint of herbs, perfect for accompanying your favorite main courses. With its simplicity and versatility, this recipe is sure to become a weeknight staple.
Ingredients:
– 2 large potatoes, thinly sliced
– 4 cups fresh arugula leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together potatoes, arugula, olive oil, garlic, rosemary, and thyme until well combined.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 25-30 minutes or until potatoes are tender and lightly browned.
Cooking Time: 25-30 minutes
Arugula and Roasted Garlic Hummus
Elevate your snack game with this creamy and flavorful hummus recipe, infused with the earthy taste of roasted garlic and the peppery zest of arugula.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves roasted garlic (see note)
– 1/4 cup fresh arugula leaves
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic cloves for 20-25 minutes, or until soft and caramelized.
3. In a blender or food processor, combine cooked chickpeas, roasted garlic, arugula leaves, lemon juice, tahini, and olive oil.
4. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with additional arugula leaves if desired.
Cooking Time: 25-30 minutes (includes roasting time)
Arugula and Prosciutto Pizza
This classic Italian-inspired pizza combines the peppery flavor of arugula with the salty, crispy goodness of prosciutto. With just a few ingredients, you can create a delicious and elegant pizza that’s perfect for a quick dinner or special occasion.
Ingredients:
– 1 lb pizza dough
– 1/4 cup olive oil
– 6 slices prosciutto, thinly sliced
– 2 cups arugula leaves
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread olive oil over the dough, leaving a small border around edges.
4. Arrange prosciutto slices on top of the oil.
5. Sprinkle arugula leaves over the prosciutto.
6. Top with mozzarella cheese.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Summary
Get ready to spice up your meals with these 20 mouth-watering recipes featuring cooked arugula! From savory pasta dishes and hearty soups to flavorful stir-fries and decadent desserts, this collection has something for everyone. Discover creative ways to incorporate arugula into your cooking routine, from classic pairings like lemon zest and Parmesan cheese to innovative combinations like walnut pesto and chorizo tacos. With these recipes, you’ll never tire of the peppery flavor of cooked arugula again!
