This peppery green with a distinct bite is definitely worth giving a try on your next salad!  Pair it with sweet add-ins, like dried or fresh fruit, and a flavorful dressing, like balsamic vinaigrette.

Eat What:

-Arugula is also known as garden rocket and rocket salad

-In the Gulf of Naples, it’s also used to make ‘rucolino,’ a digestive alcohol to be enjoyed after a meal

Eat When:

-Arugula is a cold-weather green, like spinach, so it grows best in spring and fall

-Keep leaves wrapped in a damp paper towel in a bag in the fridge for up to a week, but it’s best used as soon as possible

Eat Right:

-Arugula is high in phytochemicals, Vitamins A and C and folate

-It provides 90% of the RDA of Vitamin K in 100g

Eat More:

-Try this salad featuring roasted butternut squash and maple syrup!

-Add as a pizza topping after baking

-Mix into hot pasta sauces (white or red), or soups

Lemon Fusilli with Arugula

If this doesn’t get you in the mood for spring, I don’t know what will!  I haven’t tried this yet, but I intend to soon.  It’s a pasta salad chock-full of veggies; consider using whole wheat noodles instead of regular.  As for our star ingredient, my favorite arugula recipe is the salad mentioned above, also by Ina Garten.   Be sure to give that a try, too!

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

3 lemons

Kosher salt and freshly ground black pepper

1 bunch broccoli

1 pound dried fusilli pasta

1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved

1.  Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

2.  Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

3.  Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.

4.  Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.


Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician.  She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related.  An avid cook and baker, you can find her in the kitchen most days whipping up something yummy.  Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive!  You can find her at