Arugula wilts into hot pasta, turning peppery and mild. A quarter bunch is exactly the right amount for two, folded in at the end so it stays bright. You'll have dinner in the time it takes to boil water.

Serves 2. 12 minutes, 5 at the stove.

About 520 calories a serving, 12 g protein, 69 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil. Cook 6 oz pasta until a minute shy of tender, about 8 minutes depending on shape.10 min
2. While the pasta cooks, slice 2 garlic cloves thin. Warm 3 tablespoons oil in a large skillet over medium heat and cook the garlic until pale gold, about 1 minute, then take it off heat.
3. Drain the pasta, reserving 1 cup of the cooking water. Pour the pasta into the skillet with the garlic oil and toss.
4. Tear the quarter bunch of arugula into bite-sized pieces and scatter it over the hot pasta, stirring once to wilt it. Add 1/4 cup of the reserved pasta water to loosen everything, then taste and season with salt and pepper.
5. Divide between two bowls and finish with juice from the lemon wedge and a pinch more pepper.

Note Swap spinach or any mild greens when arugula is gone. Keeps two days covered in the fridge; reheat gently with a splash of water. Serve with crusty bread and a simple salad, or follow with cheese and fruit.

A handful of peppery arugula wilts into soft eggs over garlic toast, turning a scrap into supper. This is the fast lane to using up what's left in the crisper drawer before it goes grey.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 14 g protein, 17 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Toast 2 thick slices of bread in a dry skillet over medium heat until golden on both sides, about 4 minutes total, turning once; transfer to a plate.4 min
2. Mince 2 cloves of garlic and set aside. Crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk lightly.
3. Melt 2 tablespoons of butter in the same skillet over medium heat, add the minced garlic, and stir until fragrant, about 1 minute.1 min
4. Pour the eggs into the pan and let them set for 30 seconds, then gently push the curds around with a spatula; while they cook, scatter a handful of arugula leaves over the top.3 min
5. Continue stirring gently until the eggs are soft and the arugula has wilted into the curds, about 2 minutes more; taste and season with salt and pepper as needed.2 min
6. Serve the eggs spooned over the warm toast.

Note Swap the bread for pasta or rice if you have it. Leftover eggs and arugula do not keep well past a few hours. Serve with a side salad or roasted vegetables to make a fuller meal.

A simple warm salad where handfuls of arugula wilt just enough under a runny egg and toasted bread crumbs, sharp and buttery. Perfect for a tired night when you need to use what's left in the crisper drawer.

Serves 2. 15 minutes, 12 at the stove.

About 390 calories a serving, 9 g protein, 16 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Cut 2 slices of bread into half-inch cubes. Heat 1 tablespoon of oil in a large skillet over medium-high heat and toast the bread until golden and crispy on all sides, stirring often, about 4 minutes. Transfer to a plate and set aside.4 min
2. Add 1 tablespoon of butter and 2 tablespoons of oil to the same skillet over medium heat. Once the butter foams, crack 2 eggs into the pan without breaking the yolks and let them cook until the whites are set but the yolks still run, about 3 minutes.3 min
3. While the eggs cook, pile 3 cups of arugula into two bowls and season with salt and pepper.
4. Carefully slide one egg onto each bowl of arugula, letting the warm pan and any pan drippings hit the leaves. Scatter the toasted bread cubes over the top and serve at once.

Note Swap toast for any stale crackers you have. Leftovers don't keep; eat as made. This serves as a light supper or stretches to three small plates with a bowl of soup or grain on the side.