Roasted Garlic & Asparagus Pasta (Printable)

Sweet roasted garlic and tender asparagus combined with spaghetti in a simple, flavorful Italian-style dish. Vegetarian and naturally elegant.

# What You'll Need:

→ Vegetables

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

→ Pasta

03 - 12 oz spaghetti

→ Seasonings and 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, optional
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 the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - After 15 minutes, 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 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 1-2 minutes until fragrant.
06 - Add roasted asparagus and cooked spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed for 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 plates and garnish with extra Parmesan and parsley. Serve immediately.

# Expert Advice:

01 -
  • The roasted garlic transforms into a sweet, buttery spread that clings to every strand of pasta
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • The recipe is endlessly adaptable and uses pantry staples you probably already have
02 -
  • Dont rush the garlic, it needs the full 30 minutes to develop that sweet mellow flavor
  • The pasta water is crucial for creating a silky emulsified sauce, so dont forget to save some
  • Work quickly once the pasta is drained so it stays hot and absorbs the sauce
03 -
  • Cut the asparagus into uniform 2-inch pieces so they roast evenly
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Grate your own Parmesan instead of buying pre-grated for better melting
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