Save Pin The smell of roasting garlic filling my tiny apartment kitchen is one of those simple pleasures that made me fall in love with cooking in the first place. I first threw this together on a Tuesday night when I had nothing but a head of garlic, a bunch of asparagus starting to look sad in the crisper drawer, and some spaghetti. That accidental combination has since become my go-to when I want something that feels fancy but takes almost no effort.
My roommate walked in while I was squeezing those soft golden cloves from their skins and literally stopped mid-sentence to ask what smelled so incredible. We ended up eating straight from the skillet standing up, which honestly is how the best meals often happen. Now whenever I make this for friends, someone always asks for the recipe before theyve even finished their first bite.
Ingredients
- 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet and mellow that spreads like butter
- 1 bunch fresh asparagus: Look for firm stalks with tight tips, and snap off the woody ends by hand where they naturally break
- 12 oz spaghetti: Quality pasta really matters here since its the star of the show
- 1/4 cup extra-virgin olive oil: This becomes your silky sauce, so use the good stuff
- 1/2 teaspoon sea salt: Enhances without overpowering the vegetables natural sweetness
- 1/4 teaspoon freshly ground black pepper: Grind it right before cooking for the best aroma
- 1/4 teaspoon red pepper flakes: Optional but adds this beautiful warmth that balances the garlic
- 1/2 cup grated Parmesan: The salty umami that ties everything together
- Zest of 1 lemon: Brightens the whole dish and cuts through the richness
- 2 tablespoons fresh parsley: Adds freshness and a pop of color against the golden pasta
Instructions
- Roast the garlic to golden perfection:
- Preheat your oven to 400°F, slice just the very top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and let it roast for 30 minutes until the cloves are soft and caramelized.
- Get the asparagus going:
- After the garlic has been in for 15 minutes, spread the asparagus on a baking sheet with olive oil, salt, and pepper, then roast for 12-15 minutes until tender but still bright green.
- Cook the pasta:
- Boil a large pot of generously salted water, cook the spaghetti until al dente, and remember to reserve that precious 1/2 cup of pasta water before draining.
- Prep the roasted garlic:
- Squeeze those golden cloves right from their skins and give them a gentle mash with a fork to create a rough paste.
- Build the flavor base:
- Warm the olive oil in a large skillet over medium heat, add the mashed garlic, and let it sizzle for 1-2 minutes until the whole kitchen smells amazing.
- Bring it all together:
- Add the roasted asparagus and cooked spaghetti to the skillet, tossing everything together and adding splashes of pasta water until you have a glossy sauce that clings to each strand.
- Finish with flair:
- Stir in the Parmesan, lemon zest, parsley, and red pepper flakes, then taste and adjust the seasonings.
- Serve it up:
- Plate immediately and dont be shy about extra Parmesan and parsley on top.
Save Pin This recipe has become my default for bringing dinner to friends who need a little comfort. Something about the combination of roasted garlic and fresh asparagus just feels like a hug on a plate, no matter what season it is.
Making It Your Own
I love adding a handful of toasted pine nuts or walnuts right at the end for crunch. Sometimes Ill throw in some cherry tomatoes during the last few minutes of asparagus roasting time if I want more color and acidity. The recipe is beautifully forgiving.
Wine Pairing Wisdom
A crisp Sauvignon Blanc cuts through the roasted garlic richness perfectly, but honestly any dry white wine you enjoy drinking will work. I keep a bottle on hand specifically for pasta nights now.
Make Ahead Strategy
You can roast the garlic and asparagus up to two days ahead and store them in the refrigerator. When ready to serve, just warm them slightly in the olive oil before tossing with hot pasta.
- The roasted garlic actually gets sweeter after a day in the fridge
- Leftovers reheat beautifully with a splash of water and olive oil
- This pasta is just as good at room temperature for lunch the next day
Save Pin Theres something deeply satisfying about a recipe that takes humble ingredients and turns them into something that feels special. I hope this becomes one of your go-to comfort meals too.
Questions & Answers
- → Can I prepare the roasted garlic ahead of time?
Yes, you can roast the garlic and asparagus up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Bring to room temperature or gently reheat before tossing with the hot pasta.
- → What if I don't have fresh asparagus?
Fresh asparagus is ideal for texture and flavor, but you can substitute with green beans, broccoli florets, or zucchini. Adjust roasting time based on the vegetable's thickness to ensure tenderness.
- → How do I know when garlic is properly roasted?
The garlic is ready when the cloves become soft enough to squeeze out easily and have a golden, caramelized exterior. The papery skins will separate naturally, and the aroma will be sweet and mellow rather than sharp.
- → Why is reserving pasta water important?
Pasta water contains starch that helps create a creamy sauce when combined with olive oil. It emulsifies the ingredients and helps the flavors coat the pasta evenly, preventing a dry dish.
- → Can I make this vegan?
Absolutely. Simply omit the Parmesan cheese or use a plant-based alternative. The roasted garlic and asparagus provide plenty of flavor. Nutritional yeast is also a delicious option for a savory, umami boost.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the bright lemon zest and tender vegetables beautifully. The wine's acidity balances the rich olive oil and roasted garlic flavors perfectly.