There’s something magical about a perfectly chilled pasta dish on a warm summer evening. When I was cooking in a small coastal restaurant in Sicily, I learned that Italians have mastered the art of serving pasta cold – not as an afterthought for leftovers, but as a deliberate, glorious creation. This chilled spaghetti with lemon and arugula has become my go-to summer entertaining dish, combining the bright punch of citrus with peppery greens in a way that’s surprisingly addictive. I call it “weirdly amazing” because guests always approach with skepticism and leave demanding the recipe!
The Story Behind Chilled Lemon-Arugula Spaghetti
This dish embodies what Italians call “cucina povera” – cooking that transforms humble ingredients into something extraordinary. While not a centuries-old recipe, it draws inspiration from the coastal regions of Southern Italy, where lemons grow plump and fragrant in the Mediterranean sun. The brilliant simplicity of combining cold pasta with fresh lemon and peppery greens speaks to the Italian philosophy that quality ingredients need minimal interference. Each time I make this dish, I’m transported back to those lazy afternoons in Sicily, where meals were unhurried celebrations of seasonal bounty.
If you’re looking for more refreshing summer dishes, try my 3-Ingredient Elderflower Spritzer as the perfect accompaniment to this pasta.
Essential Ingredients
For the pasta:
- 12 oz (340g) quality spaghetti – the better the pasta, the better the dish
- 2 large lemons (organic preferred) – you’ll need both zest and juice
- 6 tablespoons (90ml) extra virgin olive oil – use your good bottle here
- 2 cloves garlic, smashed but left whole
- 1 cup (100g) freshly grated Parmigiano-Reggiano
- 4 cups (100g) fresh arugula (rocket), lightly packed
- Sea salt and freshly ground black pepper, to taste
Optional but delightful additions:
- 1 tablespoon capers, rinsed
- ¼ cup (30g) toasted walnuts, roughly chopped
- ½ teaspoon red pepper flakes
Step-by-Step Instructions
- Prepare the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like seawater). Cook the spaghetti until just barely al dente – about 1 minute less than package instructions suggest. Reserve ½ cup of pasta water before draining.
- Cool the pasta: After draining, spread the pasta on a large baking sheet and drizzle with 1 tablespoon of olive oil. Toss gently to prevent sticking. Allow to cool at room temperature for 10 minutes, then refrigerate for 20 minutes.
- Make the dressing: While the pasta cools, zest both lemons into a large bowl. Juice the lemons (you should get about ¼ cup) and add to the zest. Add remaining olive oil, smashed garlic cloves, and whisk until emulsified. Season with salt and pepper.
- Assemble the dish: Remove the garlic cloves from the dressing. Add the chilled pasta to the dressing and toss thoroughly. Add the Parmesan and toss again until well coated. If the mixture seems dry, add reserved pasta water a tablespoon at a time.
- Finish and chill: Cover and refrigerate for at least 2 hours or up to 8 hours.
- Serve: Just before serving, fold in the fresh arugula, capers, and walnuts (if using). Taste and adjust seasoning.
Chef’s Secret Techniques
The magic of this dish lies in three crucial techniques. First, undercooking the pasta slightly ensures it won’t become mushy when chilled. Second, cooling the pasta on a sheet pan rather than rinsing prevents it from becoming waterlogged. And finally, adding the arugula at the last minute preserves its vibrant color and pepperiness.
Chef’s Note: For an elegant variation, try adding 8 ounces of poached shrimp or lump crabmeat just before serving. The sweetness of the seafood creates a beautiful counterpoint to the bright lemon and peppery arugula.
If you enjoy simple pasta preparations, you might also love my recipe for Crispy Pasta Chips, another brilliant way to transform this pantry staple.
Serving & Presentation Tips
Serve this chilled spaghetti in a large, shallow bowl with additional lemon zest scattered over the top for visual appeal. A few shavings of Parmesan and a drizzle of your best olive oil finish it beautifully. For a complete meal, pair with a simple protein like grilled chicken or serve alongside my 15-Minute Italian-Inspired Avocado Boats.
This dish pairs beautifully with a crisp Pinot Grigio or Vermentino. For a non-alcoholic option, try my Iced Matcha Latte for a refreshing contrast.
For dessert, I recommend something equally light and citrusy, or perhaps my 3-Ingredient Date Bark for a sweet finish without heaviness.
Remember, the beauty of Italian cooking lies in its simplicity and respect for ingredients. This dish may seem unusual at first, but I promise that once you try it, chilled pasta will become a summer staple in your culinary repertoire. The way the cold spaghetti carries the bright lemon flavor and creates a canvas for the peppery arugula is nothing short of a culinary revelation. Buon appetito!