Aperol-Herb Pasta with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory, herb-infused pasta dish featuring Aperol's bittersweet flavor and seasonal vegetables. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs Pasta (spaghetti), Aperol, Butter 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.

Prep: 30 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 12 oz spaghetti in salted boiling water until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 3 oz Aperol and 1 cup roasted zucchini, cooking for 2 minutes until the vegetables are tender.
  4. Step 4: Add 1 cup roasted bell peppers, 1/4 cup chopped parsley, and 1/2 cup pasta water. Cook for 5 minutes until the sauce thickens.
  5. Step 5: Toss the pasta into the skillet, then stir in 1/4 cup grated Parmesan. Serve immediately.

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