Save It The first time I made this pasta was on a rainy Tuesday when I needed something comforting but not heavy. The roasted garlic cloves became these sweet, buttery morsels that melted into the olive oil, creating the most incredible sauce without any cream. Now whenever spring arrives, this dish immediately appears on my dinner rotation.
I served this to my sister last spring when she came over for a catch-up dinner. She kept asking what the secret ingredient was, certain I had hidden some butter or cream in there. Watching her face light up when I squeezed those golden roasted garlic cloves out of their skins was absolutely priceless.
Ingredients
- 1 large head garlic: Roasting whole transforms pungent raw cloves into something sweet and mellow that melts into the pasta like butter
- 1 bunch fresh asparagus: Choose bright green stalks with tight tips, and cut them into uniform pieces so they roast evenly
- 12 oz spaghetti: The long strands catch all that roasted garlic and olive oil perfectly, though linguine works beautifully too
- 1/4 cup extra-virgin olive oil: This becomes your sauce base, so use the good stuff you would drizzle on bread
- 1/2 teaspoon sea salt: Enhances the natural sweetness of the roasted vegetables
- 1/4 teaspoon freshly ground black pepper: Adds a gentle warmth that balances the garlic
- 1/4 teaspoon red pepper flakes: Optional, but I love the subtle heat that cuts through the richness
- 1/2 cup grated Parmesan cheese: Creates umami depth and helps the sauce cling to the pasta
- Zest of 1 lemon: Brightens everything and makes the flavors sing
- 2 tablespoons fresh parsley: Adds a fresh herbal finish and beautiful color contrast
Instructions
- Roast the garlic:
- Preheat your oven to 400°F, slice the top off the garlic head, 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:
- After 15 minutes, spread the asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until tender but still bright green.
- Cook the pasta:
- Boil salted water and cook the spaghetti until al dente, then reserve 1/2 cup of that starchy pasta water before draining.
- Prep the roasted garlic:
- Squeeze the softened cloves from their skins and mash them lightly with a fork until they form a fragrant paste.
- Build the sauce:
- Warm the olive oil in a large skillet over medium heat, add the mashed garlic, and sauté for 1-2 minutes until your kitchen smells incredible.
- Bring it all together:
- Add the roasted asparagus and cooked spaghetti to the skillet, tossing everything together and adding pasta water as needed to create a silky coating.
- Add the finishing touches:
- Stir in the Parmesan, lemon zest, parsley, and red pepper flakes, then taste and adjust the seasoning.
- Serve immediately:
- Plate the pasta while it is hot and offer extra Parmesan and parsley at the table.
Save It This recipe has become my go-to for impromptu dinner parties because it feels elegant but is so incredibly simple to make. There is something magical about how roasting completely changes garlics character from pungent to practically sweet.
Choosing the Best Asparagus
I have learned that thin spears cook faster but can turn stringy, while thicker stalks stay tender and have more flavor. Look for closed, compact tips and avoid any that look woody or dry at the cut end.
Making It Your Own
Sometimes I add a handful of cherry tomatoes to the asparagus roasting pan, or toss in some toasted pine nuts right at the end. The basic technique is so forgiving that it welcomes whatever you have on hand.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully. For a complete meal, I often serve this with a simple arugula salad dressed with lemon vinaigrette.
- Keep some extra olive oil at the table for drizzling
- Grate extra Parmesan fresh just before serving
- Have a lemon wedge ready for those who love extra brightness
Save It I hope this pasta brings as much simple joy to your table as it has to mine. Sometimes the most unassuming recipes become the ones we treasure most.
Common Questions About Recipes
- → How do I roast garlic properly?
Slice the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 30 minutes until soft and golden.
- → Can I prepare asparagus differently for this dish?
Roasting asparagus with olive oil, salt, and pepper enhances its natural sweetness and retains a tender-crisp texture perfect for tossing with pasta.
- → What’s the best way to combine roasted garlic with pasta?
After roasting, squeeze and mash the garlic cloves; then sauté them gently in olive oil to release their fragrance before mixing with pasta.
- → How can I adjust this dish for a vegan option?
Simply omit the Parmesan or substitute it with a plant-based cheese alternative to keep flavors rich yet dairy-free.
- → Is there a way to make the sauce silkier?
Reserve some pasta cooking water and add it gradually while tossing pasta and vegetables; it helps create a smooth, silky sauce.