Roasted Garlic & Asparagus Pasta (Print)

A vibrant spring pasta featuring sweet roasted garlic cloves and tender asparagus tossed with spaghetti in olive oil.

# Components:

→ Vegetables

01 - 1 large head garlic
02 - 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces (about 1 lb)

→ Pasta

03 - 12 oz spaghetti

→ Finishing

04 - 1/4 cup extra-virgin olive oil, plus more for roasting
05 - 1/2 teaspoon sea salt, plus more for pasta water
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon red pepper flakes
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - Zest of 1 lemon
10 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Slice the top off garlic head to expose cloves, drizzle with olive oil, wrap in 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 12-15 minutes until tender.
03 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. 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 mashed garlic and sauté for 1-2 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 consistency.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes. Season to taste with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Advice:

01 -
  • It tastes fancy but dirty dishes are minimal and your hands stay mostly clean.
  • Roasted garlic becomes sweet and spreadable, nothing like the sharp raw bite you expect.
  • Spring asparagus gets crispy edges in the oven and stays bright green against the golden pasta.
  • Everything comes together in one skillet at the end, so you're not juggling five pans at once.
02 -
  • Don't skip reserving pasta water, it's the secret to making the oil cling to the noodles instead of pooling at the bottom.
  • Roast the asparagus until it's just tender, not mushy, or it will turn gray and sad when you toss it with the hot pasta.
  • Wrap the garlic tightly in foil so it steams in its own moisture and doesn't dry out or burn on the edges.
03 -
  • Roast extra garlic heads and keep them in the fridge, they're perfect for spreading on sandwiches or stirring into soups.
  • Use tongs to toss the pasta instead of a spoon, it helps you coat every strand evenly without breaking them.
  • Grate the Parmesan right before serving so it melts into the hot pasta instead of clumping up.
  • If you want a creamier sauce, stir in a tablespoon of butter at the very end along with the cheese.
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