Aperol Tomato Pasta with Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, herb-infused pasta dish with a bright Aperol-infused tomato sauce and roasted seasonal vegetables. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs Pasta (spaghetti), Aperol, Diced tomatoes 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: 25 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup zucchini and 1/2 cup red bell pepper with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While veggies roast, cook 8 oz spaghetti in a large pot of salted boiling water until al dente, reserving 1/2 cup pasta water.
  3. Step 3: Heat 2 tbsp olive oil in a saucepan over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 1 cup diced tomatoes and 2 tbsp Aperol, then simmer for 8 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Toss the drained pasta with the tomato sauce, roasted vegetables, and 1/4 cup chopped fresh basil. Add reserved pasta water as needed to loosen the sauce, then top with 1/2 cup grated Parmesan.

Frequently asked questions

How long does Aperol Tomato Pasta with Roasted Veggies take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol Tomato Pasta with Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta (spaghetti) from drying out.

Can I substitute ingredients in Aperol Tomato Pasta with Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol Tomato Pasta with Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Aperol Tomato Pasta with Roasted Veggies vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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