Roasted Garlic Asparagus Pasta (Print Version)

Whole roasted garlic cloves and tender asparagus tossed with spaghetti in olive oil for a simple, flavorful vegetarian meal.

# What You'll Need:

→ Vegetables

01 - 1 large head garlic, top sliced off to expose cloves
02 - 1 bunch 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 Steps:

01 - Preheat oven to 400°F. Slice 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, then drain.
04 - Squeeze roasted garlic cloves from skins and mash lightly with 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 for silky sauce.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season to taste with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley.

# Expert Suggestions:

01 -
  • The roasted garlic creates a velvety sauce base without any cream
  • Everything roasts on one sheet pan while the pasta water boils
  • Lemon zest brightens all the rich, savory flavors perfectly
02 -
  • The timing of adding the asparagus while the garlic finishes roasting ensures everything is ready at the same time
  • That reserved pasta water is the key to turning olive oil into a creamy sauce that clings to every strand
  • Lemon zest should be added at the very end to preserve its bright, aromatic oils
03 -
  • Buy two heads of garlic and roast both at once, then use the extra for bread or spreading on toast
  • If your asparagus spears are thick, peel the bottom inch with a vegetable peeler for more even cooking
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