Arugula is available all year-long in most markets. You can usually find fresh, local, arugula every spring, and right through the growing season. Try this simple dish and be ready for a burst of freshness in every bite!
8 ounces fresh arugula, or two large handfuls, coarsely chopped.
1/4 cup fresh grated parmesan cheese
1/3 cup celery, diced very fine
2 tablespoon extra virgin olive oil
1/2 cup vegetable stock
salt and pepper to taste
1 tablespoon fresh lime juice
Heat oil in pan. Add celery and cook until slightly soft, 3 – 4 minutes. Add arugula and stir as you saute the greens. They will shrink considerably. Add noodles and cheese. Stir and lift tongs to mix. Add 1/2 cup vegetable stock, cover, and cook on low 3 minutes. Remove from heat. Season with salt and pepper. Drizzle with lime juice just prior to serving and enjoy! Top with slivered almonds as a garnish!