Roasted Garlic & Asparagus Pasta (Printable Version)

Sweet mellow roasted garlic and tender asparagus tossed with spaghetti, olive oil, and Parmesan for a simple spring Italian favorite.

# What You Need:

→ Vegetables

01 - 1 large head garlic
02 - 1 pound fresh asparagus, trimmed and cut into 2-inch pieces

→ Pasta

03 - 12 ounces spaghetti

→ Aromatics and Seasonings

04 - 1/4 cup extra-virgin olive oil, plus additional for roasting
05 - 1/2 teaspoon sea salt, plus additional for pasta water
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon red pepper flakes

→ Finishing Elements

08 - 1/2 cup grated Parmesan cheese, plus additional for serving
09 - Zest of 1 lemon
10 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F. Slice the top off garlic head to expose cloves, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
02 - After 15 minutes of garlic roasting, spread asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the same oven for 12 to 15 minutes until just tender.
03 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta.
04 - Squeeze roasted garlic cloves from their skins and mash lightly with a fork.
05 - In a large skillet over medium heat, add 1/4 cup olive oil. Add the mashed garlic and sauté for 1 to 2 minutes until fragrant.
06 - Add roasted asparagus and cooked spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes. Season to taste with salt and pepper.
08 - Transfer to serving dishes immediately and garnish with additional Parmesan cheese and fresh parsley.

# Expert Tips:

01 -
  • The roasted garlic becomes this mellow, buttery element that makes the pasta feel luxurious despite being so simple
  • It comes together in under an hour but tastes like something that simmered all day
  • The asparagus adds this fresh crunch that balances the rich, roasted flavors perfectly
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what transforms olive oil into a creamy sauce
  • Let the garlic roast the full 30 minutes even if it smells done earlier, the sweetness develops in the last 10 minutes
  • The asparagus continues cooking slightly in the skillet, so pull it from the oven while it still has some bite
03 -
  • Buy the biggest head of garlic you can find, smaller ones can dry out too much during roasting
  • Trim the woody ends off the asparagus by bending each stalk until it snaps naturally
  • Use a microplane for the lemon zest to get just the outer yellow layer without any bitter pith
Return