Aperol-Infused Lemon Capers Pasta

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 drafted and published.

A vibrant orange pasta with bright citrus notes and briny capers, finished with a touch of Aperol for a sophisticated twist on a classic Italian dish. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

12 oz spaghetti
3 tbsp extra virgin olive oil
4, minced garlic cloves
2 tbsp Aperol
1, zested and juiced lemon
2 tbsp, rinsed capers
1/4 cup, chopped fresh parsley
1/2 cup pasta water
to taste kosher salt

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Instructions

Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain while reserving 1/2 cup pasta water.
Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
Step 3: Stir in 2 tbsp Aperol, increase heat to medium-high, and cook for 2 minutes until the alcohol evaporates and the mixture reduces slightly.
Step 4: Add 1 lemon zest and 1 tablespoon lemon juice, then stir in 2 tbsp rinsed capers and cook for 1 minute until heated through.
Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/4 cup chopped parsley. Toss vigorously for 2 minutes until the sauce coats the pasta evenly and thickens slightly.