Roasted Garlic & Asparagus Pasta

The first time I made this pasta, my kitchen filled with this incredible roasting garlic aroma that had my neighbor texting me to ask what I was cooking. I had bunches of asparagus from the farmers market and a lonely head of garlic, and somehow they transformed into something that felt fancy yet completely unpretentious. Now it is my go-to when I want vegetables to feel like a celebration instead of an obligation.

Last spring my sister came over exhausted from work and I made this while she sat at the counter telling me about her day. She kept stealing roasted garlic cloves straight from the foil packet, burning her fingers but not caring even a little bit. We ended up eating standing up, right from the skillet, and she asked for the recipe before she even finished her first serving.

Ingredients

• 1 large head garlic: Roasting whole transforms sharp raw garlic into something mellow, sweet, and spreadable that melts into the pasta
• 1 bunch fresh asparagus: Look for bright green spears with tight tips, and snap off the woody ends rather than cutting them
• 12 oz spaghetti: The long strands catch the roasted garlic beautifully while staying substantial enough to hold up to the vegetables
• 1/4 cup extra-virgin olive oil: Use your best oil here since it carries most of the flavor and creates the silky sauce
• 1/2 teaspoon sea salt: This dish needs proper seasoning to let the vegetables shine, so taste and adjust as you go
• 1/4 teaspoon freshly ground black pepper: Freshly cracked pepper adds a gentle warmth that complements the sweet garlic
• 1/4 teaspoon red pepper flakes: Optional, but a tiny bit of heat makes everything else pop
• 1/2 cup grated Parmesan cheese: Adds savory depth and helps create that luscious coating on the pasta
• Zest of 1 lemon: The essential bright note that cuts through the roasted richness
• 2 tablespoons fresh parsley: Brings fresh color and a clean finish to each bowl

Instructions

Roast the garlic:

Cut the top quarter off the garlic head, drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 30 minutes until the cloves are golden and soft.

Roast the asparagus:

After the garlic has been roasting for 15 minutes, toss asparagus with olive oil, salt, and pepper on a baking sheet and roast for 12-15 minutes until tender-crisp.

Cook the pasta:

Boil spaghetti in generously salted water until al dente, reserving 1/2 cup of the starchy cooking water before draining.

Prep the garlic:

Squeeze the soft roasted cloves from their skins and mash them lightly with a fork into a paste.

Build the base:

Warm olive oil in a large skillet over medium heat, add the mashed garlic, and sauté for 1-2 minutes until fragrant and sizzling.

Combine everything:

Add the roasted asparagus and cooked spaghetti to the skillet, tossing gently and adding pasta water as needed for a silky, emulsified sauce.

Finish with brightness:

Stir in Parmesan, lemon zest, parsley, and red pepper flakes, then taste and adjust salt and pepper.

Serve immediately:

Plate into bowls and pass extra Parmesan and parsley at the table.

Save

This pasta became my friend and my comfort when I moved to a new city and knew almost no one. Something about the rhythm of roasting garlic and the smell filling my tiny apartment made it feel like home, even on lonely nights.

Make It Your Own

Sometimes I toss in a handful of cherry tomatoes during the last 5 minutes of asparagus roasting time. They burst and create little pockets of sweetness that play beautifully against the savory garlic. You could also add shredded chicken or white beans if you want more protein.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the olive oil and complements the spring vegetables. I also love serving this with a simple arugula salad dressed in lemon vinaigrette, the peppery greens balancing the mellow roasted flavors.

Timing Tips

The trickiest part is coordinating the garlic, asparagus, and pasta so everything finishes hot at the same time. I start the garlic first, then the water, then the asparagus, and finally drop the pasta. Once you do it once, the rhythm becomes second nature.

• Set out all ingredients before you start, since everything comes together quickly at the end
• Warm your serving bowls in the oven while the vegetables roast
• Have the lemon zested and parsley chopped before you start cooking

Save

This is the kind of recipe that reminds me why I love cooking, something so simple turning into pure comfort on a plate.

Recipe FAQs

→ How do I know when the garlic is properly roasted?

The garlic is ready when the cloves are soft, golden, and can be easily squeezed from their skins. They should feel creamy inside, not firm. This typically takes 30 minutes at 400°F.

→ Can I prepare this dish ahead of time?

You can roast the garlic and asparagus up to 2 days ahead and store them in an airtight container in the refrigerator. Cook the pasta fresh just before serving for the best texture and flavor.

→ What if I prefer my asparagus more crispy?

Add the asparagus to the oven for only 10-12 minutes instead of 12-15 minutes. You can also toss it in the hot skillet with the pasta for just a minute to warm through while maintaining a firmer texture.

→ Is there a substitute for Parmesan cheese?

For a vegan option, use nutritional yeast or a plant-based Parmesan alternative. For other dairy-free choices, try Pecorino Romano, aged goat cheese, or quality dairy-free cheese blends.

→ How can I add more protein to this dish?

Consider adding toasted pine nuts, walnuts, or breadcrumbs for crunch. For animal protein, pan-seared shrimp, grilled chicken, or white fish work beautifully with the garlic and asparagus flavors.

→ What wine pairs best with this pasta?

A crisp Sauvignon Blanc complements the fresh garlic and lemon notes perfectly. Alternatively, try Pinot Grigio or Vermentino for a light, refreshing pairing that won't overpower the delicate flavors.