Roasted Garlic & Asparagus Pasta (Printable)

Sweet roasted garlic cloves and tender asparagus tossed with spaghetti, olive oil, and Parmesan for an easy spring pasta.

# What You'll Need:

→ Vegetables

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

→ 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

# How To Make It:

01 - Preheat oven to 400°F. Slice the top off garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - After 15 minutes, spread asparagus on baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until tender.
03 - Bring large pot of salted water to boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water and drain pasta.
04 - Squeeze roasted garlic cloves from their skins and mash lightly with a fork.
05 - In large skillet over medium heat, add 1/4 cup olive oil. Add mashed garlic and sauté for 1-2 minutes until fragrant.
06 - Add roasted asparagus and cooked spaghetti to skillet. Toss to combine, adding reserved pasta water as needed to create 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. Garnish with extra Parmesan and fresh parsley.

# Expert Tips:

01 -
  • The roasted garlic becomes spreadable and sweet, almost like a savory confit that coats every strand of pasta
  • Asparagus and pasta cook in the same oven window, making this surprisingly efficient for a weeknight
  • Lemon zest brightens everything right at the end, making each bite feel fresh and lively
02 -
  • The pasta water is crucial for creating a sauce that clings to each strand, so do not skip saving it before draining
  • Roasted garlic can vary in sweetness depending on the head, so taste before adding salt at the end
  • Asparagus cooks quickly, so check it after 10 minutes to avoid mushy vegetables
03 -
  • Buy the biggest garlic head you can find, as some cloves shrink significantly during roasting
  • Use a microplane for the lemon zest to get only the bright yellow part and none of the bitter pith
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