Whole Wheat Spaghetti with Arugula Yield: 4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese) As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti. If you ever see a salad green referred to as "rocket," it's simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. Ingredients: 2 tablespoons olive oil, divided 1/4 teaspoon crushed red pepper 2 garlic cloves, minced 1 cup chopped tomato 1 pound arugula, trimmed and torn (about 16 cups) 4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta) 1 1/2 tablespoons red wine vinegar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup (2 ounces) grated fresh Parmesan cheese