Aperol Spritz Pasta!!!!!!!!

In honor of European summer, I give the ultimate combo: Aperol spritz and pasta. This is the perfect, easy yet delicious recipe that comes together quickly for those summer days and nights when you don’t want to spend too much time in the kitchen. It’s creamy but light, sweet with a hint of bitterness and has that citrusy flavor we all crave in the summer.

aperol spritz pasta


  • 12 oz (340g) pasta, I recommend a long shape such as fettuccine
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Prosecco
  • 1/2 cup Aperol, add up to 1 cup to taste
  • 1 cup heavy cream
  • Juice from 1/2 orange
  • 1/2 cup grated parmesan
  • Handful crushed pistachios
  • Fresh basil leaves


1. Cook the pasta according to the package. When finished, drain and set aside.

2. In a skillet, heat butter over medium heat. Add diced shallot and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute. 

3. Add the Prosecco and Aperol and let simmer for about 2-3 minutes, scraping the caramelized shallot and garlic from the bottom of the pan.

4. Reduce heat to low and add heavy cream. Stir until combine, then add juice from 1/2 orange, parmesan cheese and salt to taste. 

5. Gently mix cooked pasta into the sauce until evenly coated. Top with crushed pistachios and fresh basil leaves. Serve immediately and enjoy!


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