Tossed Aperol Pasta

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 the citrusy bitterness of Aperol, balanced with lemon and briny capers, tossed with al dente spaghetti. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs Spaghetti, Aperol, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 15 min Serves 2 Italian cuisine 450 cal/serving

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Ingredients

8 oz Spaghetti
1/4 cup Aperol
1, zested and juiced Lemon
2 tbsp Capers
2 tbsp Olive oil
2 cloves, minced Garlic
1/4 tsp Red pepper flakes
1/2 cup, grated Parmesan
1/2 cup Reserved pasta water

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant and golden.
Step 3: Stir in 1/4 cup Aperol, the zest and juice of 1 lemon, and 2 tbsp capers, then simmer for 2 minutes until reduced.
Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss for 2 minutes until sauce coats pasta.
Step 5: Stir in 1/2 cup grated Parmesan and season with salt to taste.