Roasted Garlic & Asparagus Pasta (Printer View)

Sweet roasted garlic cloves and tender asparagus tossed with spaghetti in silky olive oil for an easy vegetarian spring dish.

# 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

# Method:

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 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 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 immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • The roasted garlic becomes so soft and mellow you can spread it like butter, adding a luxurious depth without any heaviness.
  • Its forgiving enough for a weeknight but feels special enough to serve when someone drops by unexpectedly.
  • You get that restaurant quality silky pasta coating using nothing more than starchy pasta water and good olive oil.
  • The asparagus keeps a slight snap, giving every bite a fresh spring feeling even in the middle of winter.
02 -
  • Do not skip reserving pasta water, that starchy liquid is what helps the oil and cheese emulsify into a real sauce instead of a greasy puddle.
  • Roast the garlic until it is truly soft and golden, underdone garlic will still have that sharp bite and will not mash smoothly into the oil.
  • Add the pasta water gradually, you can always add more but you cannot take it back if the dish becomes soupy.
03 -
  • Roast extra garlic heads and keep the cloves in olive oil in the fridge, they are perfect for spreading on toast or stirring into soups.
  • Use tongs to toss the pasta in the skillet instead of a spoon, it gives you more control and helps everything coat evenly.
  • If your asparagus spears are really thick, slice them in half lengthwise before cutting into pieces so they roast evenly.
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