Elbows with Arugula Recipe

Arugula, a delicate member of the mustard family, is often recommended by herbalists as a mild spring diuretic. 

Ingredients: 

2 cups arugula leaves 

1 tablespoon olive oil 

1/4 cup minced fresh basil 

Pinch of sea salt 

Freshly ground black pepper to taste

4 cups hot, cooked elbow pasta

In a large bowl, combine all of the ingredients and toss well, about 30 times, until the arugula has just wilted. Serve warm as a lunch or dinner entrée. *

*If weather is damp, add cayenne to taste when tossing. If weather is dry, serve with lemonade as the beverage. 

Source: Healing Secrets of the Seasons, Judith Benn Hurley