Aperol Tomato Linguine with Lemon Zest

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 drafted and published.

A vibrant pasta dish featuring a bright Aperol-infused tomato sauce with zesty lemon notes, perfect for summer evenings. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs linguine, Aperol, canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil, add 8 oz linguine, and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Stir in 1 can (14 oz) crushed tomatoes, 1/4 cup Aperol, 1 tbsp fresh lemon zest, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 12-15 minutes until sauce thickens slightly and flavors meld, stirring occasionally.
  4. Step 4: Add drained linguine to saucepan with 1/4 cup reserved pasta water. Toss over medium heat for 2 minutes until pasta is evenly coated and sauce clings to strands. Stir in 1/4 cup torn fresh basil, then serve immediately with extra basil for garnish.