Roasted Garlic & Asparagus Pasta (Printable)

Vibrant spring pasta featuring sweet roasted garlic and tender asparagus tossed with spaghetti, olive oil, and fresh herbs.

# Components:

→ Vegetables

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

→ Pasta

03 - 12 ounces spaghetti

→ Seasonings and Finishing

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

# Directions:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the 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 the 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 achieve a silky sauce.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season to taste with salt and pepper.
08 - Transfer to serving bowls immediately and garnish with additional Parmesan and fresh parsley.

# Expert Advice:

01 -
  • The roasted garlic becomes so mellow and sweet, you can eat whole cloves without wincing.
  • It feels fancy but uses ingredients you probably already have, plus whatever asparagus you grabbed at the market.
  • Theres no heavy cream or complicated sauce, just good olive oil doing all the work.
  • It reheats surprisingly well for lunch the next day, which almost never happens with pasta.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what makes the oil and cheese come together into an actual sauce instead of just slippery noodles.
  • If your asparagus is really thick, slice the stalks in half lengthwise before cutting them into pieces so they roast evenly.
  • Let the garlic cool for a few minutes before squeezing it out, I burned my fingers the first time and spent the rest of dinner running my hand under cold water.
03 -
  • Roast the garlic ahead of time, even the day before, and keep it in the fridge so dinner comes together in 20 minutes instead of 45.
  • Use tongs to toss the pasta in the skillet instead of a spoon, it grabs the noodles better and helps the sauce coat every strand evenly.
  • If the pasta seems dry after tossing, add more pasta water one tablespoon at a time, not more oil, the starch is what makes it creamy.
  • Taste the dish before adding more salt, Parmesan is already salty and you might not need any extra at all.
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