Roasted Garlic & Asparagus Pasta (Printable)

Sweet roasted garlic cloves and tender asparagus combined with spaghetti and olive oil for an easy, flavorful spring meal.

# What You Need:

→ 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

→ 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 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 12-15 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 1-2 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 - Serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • The roasted garlic transforms into a sweet, spreadable gem that melts into every strand of pasta
  • It comes together in under an hour but tastes like something from a restaurant that takes reservations
  • The asparagus stays bright and tender while soaking up all that garlicky olive oil goodness
02 -
  • Roasting garlic takes patience but rushing it results in bitter, underdeveloped flavor
  • The pasta water is not optional, it is the secret ingredient that emulsifies the oil and cheese into a real sauce
  • Add asparagus to the oven while the garlic finishes, they roast at different rates and timing matters
03 -
  • Buy two heads of garlic and roast both, then use the extra for spreading on toast or mixing into scrambled eggs the next morning
  • Cut asparagus into uniform pieces so they roast evenly, nobody likes a spear that is part crunchy and part mushy
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