A favorite amongst Italians, arugula is known by several names including rucola, roquette or rocket, as itís known in Australia and New Zealand.
Arugula has a sharp, peppery bite and is most commonly used in salads or as a garnish.
Another way to enjoy the slender, green leaves is in an arugula pasta. Lightly sautťed with corn, garlic, butter, olive oil and chili flakes, the arugula is cooked for only a few minutes until itís slightly wilted. Finally, I add a squeeze of fresh lemon juice to really bring out all the flavors. All this is tossed with thin spaghetti noodles and freshly grated Parmesan cheese.
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