Roasted Garlic & Asparagus Pasta

Last April, my neighbor dragged me to her community garden plot and I came home with three pounds of asparagus and no plan. The whole head of roasted garlic trick was something I learned from an Italian grandmother who lived downstairs from my first apartment, she swore by it for simple pasta nights. Now it's the dish I make when I want dinner to feel special but only have energy for minimal effort.

I made this for my sister during her visit last spring when we were both too tired to attempt anything complicated. We ended up eating straight from the skillet standing at the counter, wine glasses in hand, talking about how something this simple could taste this good.

Ingredients

• 1 large head garlic: Roasting transforms sharp raw garlic into something mellow and sweet, almost caramelized, that melds beautifully with the vegetables
• 1 bunch fresh asparagus: Look for tight buds and firm stalks, thick spears hold up better to roasting than pencil thin ones
• 12 oz spaghetti: The long strands tangle nicely with the asparagus pieces, though linguine works just as well if that's what you have
• 1/4 cup extra-virgin olive oil: This is your sauce base, so use something you'd drizzle straight onto bread
• 1/2 teaspoon sea salt: Flaky salt gives nice texture, but whatever salt you have will work
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference here
• 1/4 teaspoon red pepper flakes: Optional but lovely if you want gentle warmth in the background
• 1/2 cup grated Parmesan: The saltiness bridges the gap between garlic and asparagus
• Zest of 1 lemon: Brightens everything up and cuts through the richness
• 2 tablespoons fresh parsley: Adds fresh color and a spring-like finish

Instructions

Roast the garlic:

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

Roast the asparagus:

After 15 minutes, toss asparagus on a baking sheet with olive oil, salt, and pepper, then roast for 12-15 minutes until tender

Cook the pasta:

Boil spaghetti in salted water until al dente, reserving 1/2 cup pasta water before draining

Prep the garlic:

Squeeze roasted cloves from their skins and mash gently with a fork

Build the sauce:

Sauté mashed garlic in olive oil for 1-2 minutes until fragrant

Combine everything:

Add asparagus and spaghetti to the skillet, tossing with pasta water as needed for a silky coating

Finish with flavor:

Stir in Parmesan, lemon zest, parsley, and red pepper flakes, then season to taste

Serve immediately:

Plate with extra Parmesan and parsley scattered on top

Save

This pasta has become my go-to for impromptu dinner parties because it looks impressive but comes together so effortlessly. There's something about the combination of roasted garlic and spring vegetables that makes people slow down and linger at the table.

Make It Your Own

Sometimes I add toasted pine nuts or walnuts for crunch, or toss in some fresh peas during the last minute of asparagus roasting. A handful of arugula wilted into the hot pasta at the end adds nice peppery contrast.

Wine Pairing

A crisp Sauvignon Blanc cuts through the roasted garlic beautifully, but a chilled Pinot Grigio works just as well. If you prefer red, something light and acidic like a young Chianti won't overpower the delicate asparagus.

Timing Tips

The key is getting the garlic in first, then timing your pasta water so it boils while the asparagus roasts. Everything should finish around the same time, which is why this works so well for weeknight cooking.

• Set your foil-wrapped garlic on a lower rack and asparagus on an upper rack to save time
• If your asparagus spears vary in thickness, cut them into uniform lengths rather than leaving them whole for even cooking
• Reserve extra pasta water just in case your sauce needs loosening

Save

That first bite, with sweet roasted garlic and bright asparagus clinging to the spaghetti, will make you wonder why you ever bother with complicated pasta dishes.

Recipe FAQs

→ How do I roast the garlic properly?

Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until the cloves are soft and golden. The cloves will easily squeeze out of their skins when ready.

→ Can I make this dish ahead of time?

Roast the garlic and asparagus up to a day in advance. Store them separately in the refrigerator. When ready to serve, reheat gently in the skillet before tossing with freshly cooked pasta for the best texture.

→ What other pasta shapes work well?

While spaghetti is traditional, linguine, fettuccine, or penne all work beautifully. Longer pasta strands help coat the roasted garlic evenly. Choose bronze-die cut pasta for better sauce adherence.

→ How do I prevent the asparagus from overcooking?

Roast asparagus for just 12-15 minutes at 400°F. Cut into uniform 2-inch pieces for even cooking. They should be tender when pierced with a fork but still retain a slight crunch and bright green color.

→ Can I add protein to this dish?

Grilled chicken strips, sautéed shrimp, or white beans all complement the flavors beautifully. Add the protein during step 6 when combining everything in the skillet so it heats through without becoming tough.

→ What's the purpose of reserving pasta water?

The starchy pasta water creates a silky emulsion when tossed with olive oil and roasted garlic, helping the sauce coat the pasta evenly. Add it gradually until you reach your desired consistency.