Pin it The first time I roasted garlic, my entire apartment smelled like an Italian restaurant for three days. I remember my roommate poking their head into the kitchen, wondering what magic was happening in the oven. That sweet, mellow flavor completely transformed how I thought about garlic. This pasta captures that moment perfectly.
Last spring, I made this for a friend who swore they hated asparagus. They ended up going back for seconds and asked for the recipe before even leaving the table. The way the roasted vegetables melt into the pasta changes everything.
Ingredients
- 1 large head garlic: Roasting transforms sharp raw garlic into something sweet and spreadable that dissolves into the pasta
- 1 bunch fresh asparagus: Look for tight tips and vibrant green stalks, they become tender and slightly sweet in the oven
- 12 oz spaghetti: The long strands perfectly capture the roasted garlic and olive oil sauce
- 1/4 cup extra-virgin olive oil: This becomes your silky sauce base, so use the good stuff
- 1/2 teaspoon sea salt: Enhances the natural sweetness of the roasted vegetables
- 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to balance the garlic
- 1/4 teaspoon red pepper flakes: Optional, but a tiny kick makes everything pop
- 1/2 cup grated Parmesan cheese: Creates that umami richness that ties everything together
- Zest of 1 lemon: Brightens up the roasted flavors and cuts through the olive oil
- 2 tablespoons fresh parsley: Fresh herb finish makes it feel like spring on a plate
Instructions
- Roast the garlic:
- Preheat your oven to 400°F and slice the top off the garlic head to expose all the cloves. Drizzle with olive oil, wrap tightly in foil, and let it roast for 30 minutes until the cloves are soft and golden.
- Roast the asparagus:
- After the garlic has been roasting for 15 minutes, spread your asparagus pieces on a baking sheet. Drizzle with olive oil and season with salt and pepper, then roast for 12-15 minutes until just tender and slightly charred at the edges.
- Cook the pasta:
- Bring a large pot of generously salted water to boil and cook spaghetti until al dente. Before draining, scoop out 1/2 cup of that starchy pasta water, then drain the pasta.
- Prep the garlic:
- Squeeze those soft roasted cloves right out of their skins and mash them with a fork until they become a fragrant paste.
- Build the sauce:
- Warm 1/4 cup olive oil in a large skillet over medium heat. Add the mashed garlic and sauté for 1-2 minutes until your kitchen smells incredible.
- Combine everything:
- Add the roasted asparagus and cooked spaghetti to the skillet, tossing to coat. Add splashes of your reserved pasta water until you get a silky, clinging sauce.
- Finish with flair:
- Stir in the Parmesan, lemon zest, parsley, and red pepper flakes if you want some heat. Taste and add more salt or pepper as needed.
- Serve it up:
- Plate immediately while everything is warm and glossy, passing extra Parmesan and parsley around the table.
Pin it This recipe became my go-to for first dates and dinner parties alike. Something about the simplicity makes people feel taken care of without being fussy.
Making It Your Own
I have added toasted pine nuts on nights when I wanted extra crunch, and swapped lemon zest for a squeeze of fresh lemon juice when I needed more acid. Once I even tossed in some cherry tomatoes during the last few minutes of asparagus roasting for extra sweetness.
Worth The Wait
The roasting time might feel long but that hands-off period is when the magic happens. Use those 30 minutes to set the table, open some wine, or just breathe. The active cooking time is so short that you will feel like you spent almost no effort at all.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully. A simple arugula salad with vinaigrette on the side adds freshness. Crusty bread for soaking up any extra sauce is never a bad idea.
- Make extra roasted garlic and spread it on toast the next morning
- The flavors meld overnight, so do not be afraid of leftovers for lunch
- This works just as well at room temperature for picnics or potlucks
Pin it Spring in a bowl, simple enough for Tuesday dinner but impressive enough for company.
Recipe Q&A
- → Can I prepare the roasted garlic ahead of time?
Yes, you can roast the garlic up to 2 days ahead. Cool completely, store in an airtight container in the refrigerator, and squeeze out the cloves when ready to use.
- → What can I use instead of Parmesan cheese?
For vegan options, try nutritional yeast or cashew-based parmesan alternatives. For dairy-free, use any plant-based parmesan substitute. Both work well with the garlic and lemon flavors.
- → How do I know when asparagus is perfectly roasted?
Asparagus should be tender when pierced with a fork but still have a slight firmness. It will continue cooking slightly after removing from the oven, so aim for 12-15 minutes at 400°F for tender-crisp texture.
- → Can I add protein to this dish?
Absolutely. Pan-seared chicken breast, white fish, or shrimp complement this pasta beautifully. Add proteins after mashing the garlic, cooking them in the same skillet before tossing with pasta.
- → What's the best way to reserve pasta water?
Before draining pasta, place a measuring cup in your colander to catch the starchy water. This water acts as a binder, creating a silky sauce that coats the pasta evenly without needing cream.
- → Can I make this gluten-free?
Yes, simply swap regular spaghetti for gluten-free pasta and follow the same cooking instructions. The sauce and vegetables remain the same, making this an easy dietary accommodation.