Save I had this pasta at a friend's tiny apartment during our first spring in the city, windows thrown open to let in the cool evening breeze. She pulled a bulb of golden roasted garlic from the oven, and the whole place smelled like caramelized magic. We ate it standing up in her kitchen, twirling spaghetti and talking until midnight. Now every time I see asparagus at the market, I'm back in that moment.
Last week I made this for my sister who claims to hate asparagus. She took one suspicious bite, eyes went wide, and asked for seconds. The roasted garlic mellows everything into this cohesive, comforting bowl of food. It's become the request whenever she visits now.
Ingredients
- 1 large head garlic: Roasting turns harsh raw cloves into sweet buttery morsels that melt into the pasta
- 1 bunch fresh asparagus: Look for tight buds and firm stalks, nothing woody or limp
- 12 oz spaghetti: The thin strands catch the roasted garlic perfectly
- 1/4 cup extra virgin olive oil: Use the good stuff here since it's front and center
- 1/2 teaspoon sea salt: Start with less and adjust at the end
- 1/4 teaspoon black pepper: Freshly ground makes all the difference
- 1/4 teaspoon red pepper flakes: Optional but adds this subtle warmth that cuts through the richness
- 1/2 cup grated Parmesan: The salty umami that brings everything together
- Zest of 1 lemon: Brightens up the roasted flavors beautifully
- 2 tablespoons fresh parsley: Adds fresh color and a pop of herbal flavor
Instructions
- Roast the garlic:
- Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until soft and golden.
- Roast the asparagus:
- After 15 minutes, toss asparagus with olive oil, salt, and pepper on a baking sheet and roast for 12-15 minutes until just tender.
- Cook the pasta:
- Boil spaghetti in salted water until al dente, saving 1/2 cup pasta water before draining.
- Prep the garlic:
- Squeeze the soft cloves from their skins and mash with a fork until spreadable.
- Build the base:
- Heat olive oil in a skillet over medium heat, add the mashed garlic, and sauté for 1-2 minutes until fragrant.
- Combine everything:
- Add asparagus and spaghetti to the skillet, tossing with pasta water to create a silky sauce.
- Finish with flair:
- Stir in Parmesan, lemon zest, parsley, and red pepper flakes, then season to taste.
- Serve it up:
- Plate immediately with extra Parmesan and parsley on top.
Pin it This was the first proper meal I cooked after moving into my own place. Simple enough for a Tuesday but special enough to feel like I had my life together. It's become my go-to for nights when I need comfort but want something that feels intentional and cared for.
Perfecting Your Roast
I've learned that roasting garlic and asparagus at the same temperature works beautifully, but timing is everything. The garlic needs those full 30 minutes to become completely sweet and spreadable. The asparagus is more forgiving, but I check it after 12 minutes to avoid that sad mushy situation nobody wants.
Making It Your Own
Sometimes I'll add toasted pine nuts right at the end for this incredible crunch contrast. Other times, if I'm feeling fancy, a drizzle of really good aged balsamic takes it somewhere entirely unexpected. The recipe is forgiving that way, it's more about the technique than sticking to some rigid list.
Serving Suggestions
This pasta wants a crisp white wine alongside something acidic to cut through all that roasted richness. A simple green salad with a vinaigrette is perfect, nothing too heavy or you'll end up in food coma territory. It's elegant enough for company but humble enough for solo Netflix nights.
- Save some of that roasted garlic to spread on crusty bread the next day
- The leftovers reheat surprisingly well with a splash of water
- Double the garlic if you're feeling particularly indulgent
Pin it There's something about this dish that feels like a warm hug, simple enough to make without thinking but special enough to remember. Hope it becomes a favorite in your kitchen too.
Frequently Asked Questions
- → How do I know when the garlic is perfectly roasted?
The garlic is ready when the cloves are soft and golden brown, easily squeezed from their papery skins. They should feel creamy when mashed with a fork after about 30 minutes at 400°F. The cut-side surface will develop a light golden color and smell wonderfully fragrant.
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 3 days in advance and store it in an airtight container in the refrigerator. You can reheat it gently before tossing with the pasta, or use it at room temperature for a lighter flavor profile.
- → What should I do if my pasta seems dry after tossing?
Add reserved pasta water gradually while tossing over medium heat. The starch in the pasta water creates a silky sauce that clings beautifully to the noodles. Start with a few tablespoons and increase as needed for your preferred consistency.
- → Are there good substitutes for Parmesan cheese?
For vegetarian needs, Parmesan works perfectly. For vegan preparations, nutritional yeast provides a cheesy flavor, or use store-bought vegan Parmesan. Pecorino Romano offers a sharper taste if you prefer bolder cheese flavor.
- → How do I prevent asparagus from becoming mushy?
Roast the asparagus for only 12-15 minutes until just tender with a slight firmness when pierced. Add it to the pan during the last step so it doesn't overcook. Fresh, thin-to-medium spears cook faster than thick ones.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the roasted garlic and fresh asparagus beautifully. Pinot Grigio or Vermentino also work well. The bright acidity cuts through the olive oil richness and echoes the lemon zest in the pasta.