Pin It Last spring my neighbor brought over an armful of asparagus from her garden and this pasta happened entirely by accident. I had garlic roasting for something else and the whole house smelled like warm, caramelized heaven, so I just threw everything together. Sometimes the best meals are born from not wanting to dirty another pan.
I served this at a tiny dinner party when my friend announced she was pregnant and needed something comforting but not heavy. We all sat around eating way too much and talking about names and nurseries until midnight. Simple food has a way of making people stay longer than they planned.
Ingredients
- 1 large head garlic: Roasting transforms harsh raw garlic into something sweet, mellow and practically spreadable
- 1 bunch fresh asparagus: Look for tight, compact tips and vibrant green stalks
- 12 oz spaghetti: The long strands tangle beautifully with the asparagus pieces
- 1/4 cup extra-virgin olive oil: Use the good stuff since it carries most of the flavor
- 1/2 teaspoon sea salt: Enhances natural sweetness without overpowering
- 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to balance the roasted garlic
- 1/4 teaspoon red pepper flakes: Optional but lovely if you want subtle heat
- 1/2 cup grated Parmesan cheese: Creates a silky emulsion with the pasta water
- Zest of 1 lemon: Brightens everything up and cuts through the richness
- 2 tablespoons fresh parsley: Adds fresh color and a pop of herbal flavor
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:
- When the garlic has about 15 minutes left, spread your asparagus pieces on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 12-15 minutes until just tender with slight char.
- Cook the pasta:
- Bring a large pot of salted water to boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
- Prepare the garlic base:
- Squeeze the roasted cloves from their skins and mash lightly with a fork until you have 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 fragrant.
- Combine everything:
- Add roasted asparagus and cooked spaghetti to the skillet, tossing to combine. Add reserved pasta water as needed for a silky coating.
- Add the finishing touches:
- Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season with additional salt and pepper to taste.
- Serve it up:
- Plate immediately with extra Parmesan and parsley scattered on top while everything is still warm.
Pin It My niece usually claims she hates vegetables but ate three servings of this pasta. Sometimes the trick is simply letting ingredients shine instead of forcing them.
Make It Your Own
This recipe takes beautifully to additions. Toasted pine nuts or walnuts add incredible crunch, while a handful of cherry tomatoes roasted alongside the asparagus creates bursts of sweetness. For more protein, white beans or shredded chicken work perfectly without overpowering the delicate flavors.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the roasted garlic richness while complementing the asparagus beautifully. If you prefer red, a light Pinot Noir wont overpower the dish. The key is keeping the wine refreshing and acidic.
Storage and Reheating
This pasta keeps well in the refrigerator for up to three days, though the garlic flavor continues to develop. Reheat gently with a splash of water to revive the sauce.
- The texture is best when eaten fresh but leftovers still taste wonderful
- Add a squeeze of fresh lemon before reheating to brighten flavors
- Consider adding extra olive oil when reheating if pasta seems dry
Pin It Roasting garlic changed my relationship with weeknight cooking forever. Maybe it will do the same for you.
Recipe FAQs
- → How do I know when the garlic is properly roasted?
The garlic is ready when the cloves are soft and golden, which takes about 30 minutes at 400°F. They should squeeze easily from their skins and have a mellow, sweet flavor without any harshness.
- → Can I prepare the roasted garlic ahead of time?
Yes, you can roast the garlic up to 2 days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before incorporating into your pasta for best flavor.
- → What's the best way to achieve al dente spaghetti?
Follow the package cooking time but start testing 1-2 minutes before. Al dente pasta should be tender but still slightly firm when bitten. Reserve pasta water before draining to adjust sauce consistency.
- → How can I make this dish vegan?
Omit the Parmesan cheese or substitute with nutritional yeast or vegan Parmesan alternatives. The roasted garlic and asparagus remain naturally plant-based, and olive oil provides richness.
- → What wine pairs best with this pasta?
A crisp Sauvignon Blanc complements the bright lemon zest and roasted garlic beautifully. The acidity cuts through the richness of the olive oil and enhances the fresh asparagus flavors.
- → Can I add protein to this dish?
Absolutely. Consider adding grilled chicken, white fish, or crispy pancetta. Pine nuts or toasted walnuts also provide wonderful texture and protein without changing the dish's character.