Roasted Garlic & Asparagus Pasta

The smell of roasting garlic always reminds me of my tiny first apartment where the oven was practically in the living room. I'd roast a head of garlic just to make the whole place smell welcoming, even when I wasn't sure what to cook for dinner. This pasta dish came together one spring when asparagus was everywhere and I wanted something that felt fancy but wasn't complicated.

I made this for my friend Sarah when she was going through a tough breakup, and she literally licked her plate. Sometimes the simplest food is what people need most, especially when it's this comforting.

Ingredients

• 1 large head garlic: Roasting transforms sharp raw garlic into something mellow and almost sweet, spreadable like butter
• 1 bunch fresh asparagus: Look for tight, compact tips and stalks that aren't woody or thick
• 12 oz spaghetti: The thin strands catch the roasted garlic beautifully
• 1/4 cup extra-virgin olive oil: Don't skimp here, it's what carries all the flavors together
• 1/2 teaspoon sea salt: Enhances the natural sweetness of the roasted vegetables
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
• 1/4 teaspoon red pepper flakes: Optional but adds a lovely warmth that balances the garlic
• 1/2 cup grated Parmesan cheese: The salty umami factor that brings everything together
• Zest of 1 lemon: Brightens the dish and cuts through the richness
• 2 tablespoons fresh parsley: Adds fresh color and a gentle herbal finish

Instructions

Roast the garlic:

Preheat your oven to 400°F. Slice the top quarter off the garlic head so all the cloves are exposed, drizzle with olive oil, wrap it in foil, and let it roast for 30 minutes until the cloves are soft and golden.

Roast the asparagus:

Add the asparagus to the oven during the last 15 minutes of garlic roasting. Toss with olive oil, salt, and pepper on a baking sheet, and roast until tender but still bright green.

Cook the pasta:

Boil salted water and cook spaghetti until al dente. Always reserve that half cup of pasta water before draining, it's liquid gold for making sauces silky.

Prep the garlic:

Squeeze the roasted cloves right out of their skins and mash them with a fork. They should spread effortlessly, almost like a paste.

Build the base:

Warm olive oil in your largest skillet over medium heat, add the mashed garlic, and let it get fragrant for a minute or two.

Bring it together:

Add the roasted asparagus and cooked pasta to the skillet. Toss everything together, adding splashes of pasta water until you get a glossy, cohesive sauce that clings to each strand.

Finish with flair:

Stir in the Parmesan, lemon zest, parsley, and red pepper flakes. Give it a final taste and adjust the seasoning.

Serve it up:

Plate immediately while it's piping hot, with extra Parmesan and parsley scattered on top.

Save

My grandmother used to say that garlic was the only ingredient that could be both humble and luxurious, and I finally understood what she meant the first time I made this pasta.

Timing Is Everything

Put your garlic in the oven first, then start your water, then add the asparagus when the garlic has 15 minutes left. This rhythm ensures everything finishes at the same moment, so nothing sits around getting cold while you wait on something else.

The Pasta Water Secret

That starchy water you reserved is the difference between a dish that coats every strand beautifully and one that sits in a pool of oil at the bottom of the bowl. Add it a splash at a time until the sauce becomes glossy and emulsified.

Making It Your Own

Sometimes I add toasted pine nuts right at the end for crunch, or swap the parsley for fresh basil in summer. The garlic and asparagus foundation works with so many variations.

• Try adding cherry tomatoes during the last 5 minutes of roasting
• A dollop of ricotta stirred in at the end makes it extra creamy
• Shaved asparagus instead of chopped pieces creates elegant ribbons

Save

Simple food cooked with care is often what we remember most, and this pasta has become one of those recipes I turn to again and again.

Recipe Questions & Answers

→ Why roast garlic whole instead of mincing it?

Whole roasted garlic cloves become incredibly sweet, mellow, and buttery as they cook. This gentle roasting transforms the sharp bite of raw garlic into a creamy, spreadable paste perfect for coating pasta without overpowering other flavors.

→ Can I prepare the roasted garlic ahead of time?

Yes, roast the garlic up to 2 days in advance. Store it in an airtight container in the refrigerator. You can serve it at room temperature or gently reheat it before incorporating into the pasta.

→ What's the best way to achieve al dente spaghetti?

Cook according to package instructions but start tasting 1-2 minutes before the suggested time. Al dente pasta should have a slight firmness when bitten. This texture prevents mushiness when tossed with the hot skillet.

→ How do I make this dish dairy-free?

Simply omit the Parmesan cheese or substitute it with a dairy-free alternative. The dish remains flavorful thanks to the roasted garlic and asparagus. Add toasted breadcrumbs for textural richness if desired.

→ Can I add protein to this pasta?

Absolutely. Grilled chicken, sautéed shrimp, or crispy pancetta work beautifully. Add white beans for vegetarian protein, or toss in roasted mushrooms for extra umami and earthiness.

→ Why reserve pasta water for the sauce?

Pasta water contains starch that emulsifies with the olive oil, creating a silky, cohesive sauce that coats each strand. This technique transforms simple ingredients into a luxurious-tasting dish without heavy cream.