Save The first time I made roasted garlic pasta, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I've been obsessed with that sweet, mellow flavor ever since, and adding fresh spring asparagus just feels like the perfect marriage of flavors.
Last spring, I made this for a dinner party when my friend Sarah announced she was moving away. We sat around the table for hours, twirling pasta and talking, and somehow this simple dish made the evening feel special and intimate without any fuss.
Ingredients
- 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet and creamy that melts into the pasta
- 1 bunch fresh asparagus: Spring asparagus is naturally sweet and tender, and roasting concentrates its flavor beautifully
- 12 oz spaghetti: The long strands perfectly capture the roasted garlic sauce and asparagus pieces
- 1/4 cup extra-virgin olive oil: Use the good stuff here since it carries the primary flavor along with the garlic
- 1/2 teaspoon sea salt: Enhances natural sweetness of the vegetables without overpowering
- 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to balance the sweet roasted garlic
- 1/4 teaspoon red pepper flakes: Optional but lovely for a subtle background heat that surprises you
- 1/2 cup grated Parmesan cheese: Creates a silky sauce when tossed with hot pasta and reserved cooking water
- Zest of 1 lemon: Brightens everything up and cuts through the rich olive oil
- 2 tablespoons fresh parsley: Adds fresh color and a grassy note that complements the spring asparagus
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 a little 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. Roast for 12-15 minutes until just tender and slightly browned at the edges.
- Cook the pasta:
- While everything roasts, bring a large pot of generously salted water to a boil and cook the spaghetti until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water, then drain the rest.
- Prep the roasted garlic:
- Squeeze the soft cloves from their skins and give them a gentle mash with a fork until they're mostly smooth but still have some texture.
- Build the sauce base:
- Heat 1/4 cup olive oil in a large skillet over medium heat, then add the mashed garlic and sauté for 1-2 minutes until it becomes fragrant and starts to bubble around the edges.
- Combine everything:
- Add the roasted asparagus and cooked spaghetti to the skillet, tossing everything together. Add splashes of your reserved pasta water as needed until you have a silky, glossy sauce that coats each strand.
- Finish with brightness:
- Stir in the Parmesan, lemon zest, parsley, and red pepper flakes if you're using them. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve it up:
- Plate immediately while the pasta is hot and the sauce is glossy, with extra Parmesan and parsley scattered on top for everyone to add as they please.
Save My grandmother used to say that simple dishes prepared with care are the ones people remember most. This pasta has become one of those recipes that friends specifically request when they visit, and I love that something so uncomplicated can feel so special.
Making It Your Own
Sometimes I'll add toasted pine nuts or walnuts right at the end for a lovely crunch that contrasts with the tender asparagus. A handful of fresh peas or broad beans also works beautifully if you want to make it even more spring like.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the olive oil beautifully while echoing the herbal notes in the asparagus. On nights when I want something cozier, a light Pinot Grigio works just as well and feels like the perfect Italian match.
Timing Is Everything
I've learned to start the garlic first, then time the asparagus so everything finishes roasting just as the pasta water comes to a boil. This way you're not standing around waiting, and everything comes together at the perfect moment.
- Set your table before you start cooking since this dish is best served immediately
- Warm your serving bowls in the oven while the garlic roasts for an extra touch
- Have extra lemon wedges ready for guests who love that bright acid finish
Save There's something deeply satisfying about a recipe that relies on excellent ingredients prepared simply. This pasta reminds me that sometimes the most memorable meals are the ones that let honest flavors shine without any fuss.
Questions & Answers
- → Can I prepare the garlic ahead of time?
Yes, roast the garlic up to 2 days in advance and store it in an airtight container in the refrigerator. This actually develops deeper flavor and makes assembly quicker.
- → What type of asparagus works best?
Fresh, thin to medium-thickness asparagus works ideally. Trim about 2 inches from the woody bottom ends. Thinner spears cook faster and become more tender during roasting.
- → How do I get the roasted garlic out of the skin easily?
Once fully roasted and cooled slightly, simply squeeze the garlic head from the bottom and the cloves will pop out of their skins easily. A fork helps extract stubborn cloves.
- → Can I make this dairy-free?
Absolutely. Omit the Parmesan or use a dairy-free alternative. The pasta still tastes wonderful with the garlic and asparagus, and a nutritional yeast can add umami depth.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that emulsifies with the oil, creating a silky sauce that clings to the noodles. Add it gradually to achieve your desired consistency.
- → Can I add protein to this dish?
Yes, add grilled chicken, crispy chickpeas, or tofu. Alternatively, top with a poached egg or crumbled goat cheese for added richness and flavor.