Roasted Garlic & Asparagus Pasta (Printable Version)

Vibrant spring pasta with mellow roasted garlic and tender asparagus in olive oil

# Ingredient List:

→ Vegetables

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

→ Pasta

03 - 12 oz spaghetti

→ Pantry & Seasonings

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)

→ Finishing

08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - Zest of 1 lemon
10 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Slice top off garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 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 12-15 minutes until tender.
03 - Bring large pot of salted water to boil. Cook spaghetti until al dente per package instructions. 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 1-2 minutes until fragrant.
06 - Add roasted asparagus and cooked spaghetti to skillet. Toss to combine, adding reserved pasta water as needed for silky sauce consistency.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season to taste with salt and pepper. Serve immediately with extra Parmesan and parsley.

# Expert Advice:

01 -
  • Roasting garlic transforms it into something creamy and sweet that melts into every strand of pasta
  • The whole dish comes together in under an hour but tastes like it simmered all day
02 -
  • Dont rush the garlic roasting, those extra minutes transform sharp raw cloves into something creamy and spreadable
  • That reserved pasta water is the secret weapon for creating a glossy sauce that clings to every strand
03 -
  • If your asparagus spears are thick, peel the bottom thirds with a vegetable peeler before cutting
  • Let the roasted garlic cool slightly before squeezing, it will be easier to handle
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