Aperol-Citrus Pasta Primavera
A zesty pasta dish infused with Aperol's bright orange hue and bittersweet flavor, paired with seasonal vegetables and a light cream sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 45 minutes, pairs Pasta (linguine), Aperol, Heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz Pasta (linguine)
- 2 oz Aperol
- 1/4 cup Heavy cream
- 12 oz (halved) Cherry tomatoes
- 1 bunch (trimmed and cut into 1-inch pieces) Asparagus
- 2 cloves (minced) Garlic
- 1 tbsp Extra virgin olive oil
- 1/4 cup (grated) Parmesan cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook pasta in salted boiling water until al dente, then drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Step 3: Toss in asparagus and cherry tomatoes, cooking for 3-4 minutes until tender-crisp.
- Step 4: Stir in Aperol, heavy cream, and Parmesan, simmering for 2-3 minutes until the sauce thickens and coats the back of a spoon.
- Step 5: Fold in cooked pasta, tossing to combine. Serve immediately.
