Roasted Garlic & Asparagus Pasta (Printable)

Whole roasted garlic and tender asparagus tossed with spaghetti in olive oil for a simple, flavorful spring meal.

# What You Need:

→ Vegetables

01 - 1 large head garlic, top sliced off to expose cloves
02 - 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces

→ Pasta

03 - 12 oz spaghetti

→ Other

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 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 baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until just tender.
03 - Bring large pot of salted water to boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
04 - Squeeze roasted garlic cloves from skins and mash lightly with fork.
05 - In 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 skillet. Toss to combine, adding reserved pasta water as needed to create silky sauce.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season to taste with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • The roasted garlic transforms into a naturally sweet, spreadable umami bomb that coats every strand of pasta
  • It's deceptively simple but tastes like you spent hours making a complex sauce
  • Everything roasts on one sheet pan while pasta water boils, so cleanup is almost non-existent
02 -
  • Roasting garlic transforms its flavor completely - what starts as sharp and pungent ends up sweet, mellow, and almost buttery
  • The pasta water is crucial for creating a sauce that actually clings to the noodles instead of pooling at the bottom
  • Don't skip the lemon zest - it's what keeps this rich dish from feeling heavy
03 -
  • Save your garlic skins and toss them into your next soup or stock - they still hold lots of flavor
  • If you want to prep ahead, roast the garlic and asparagus in the morning, then just reheat gently while pasta cooks
  • For extra umami, stir a teaspoon of miso paste into the garlic and oil mixture before adding the pasta
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