Pin It The first time I made roasted garlic, I stood by the oven watching those little cloves turn golden, wondering how something so simple could smell so intoxicating. My entire apartment filled with this mellow sweetness that made my stomach growl in anticipation. I started roasting garlic regularly, keeping a stash in the fridge to spread on toast or stir into sauces.
Last spring, my friend Sarah came over for dinner after a brutal week at work. She took one bite of this pasta and actually went quiet, which never happens, and I knew I had something special. She asked for the recipe before she even finished her plate.
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Ingredients
- 1 large head garlic: Roasting tames the sharp bite and brings out natural sweetness that creates an instant sauce base
- 1 bunch fresh asparagus: Look for tight buds and firm stalks, snap off the woody ends where they naturally break
- 12 oz spaghetti: The thin strands grab onto the roasted garlic perfectly
- 1/4 cup extra-virgin olive oil: Use your best quality oil here since it carries so much flavor
- 1/2 teaspoon sea salt: Start with less, you can always add more at the end
- 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
- 1/4 teaspoon red pepper flakes: Optional, but I love the gentle warmth it adds
- 1/2 cup grated Parmesan cheese: Grate it yourself for the best melt
- Zest of 1 lemon: This brightens the rich garlic and cuts through the olive oil
- 2 tablespoons fresh parsley: Adds fresh color and a grassy finish
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Instructions
- Roast the garlic head:
- Slice off the top to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until cloves are soft and golden.
- Roast the asparagus:
- At the 15 minute mark, spread asparagus on a baking sheet with olive oil, salt, and pepper, then roast for 12-15 minutes until tender.
- Cook the spaghetti:
- Boil salted water and cook pasta until al dente, then reserve 1/2 cup of starchy pasta water before draining.
- Prep the roasted garlic:
- Squeeze those golden cloves right out of their skins and mash with a fork into a paste.
- Build the sauce base:
- Heat olive oil in a skillet, add the mashed garlic, and sauté for 1-2 minutes until fragrant.
- Combine everything:
- Toss in roasted asparagus and cooked spaghetti, adding pasta water as needed for a silky coating.
- Finish with brightness:
- Stir in Parmesan, lemon zest, parsley, and red pepper flakes, then season to taste.
- Serve it up:
- Plate immediately while hot and top with extra Parmesan and fresh parsley.
Pin It My daughter helped me make this last week, and she kept sneaking roasted garlic cloves straight from the head while I was trying to mash them. I pretended not to notice.
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Making This Your Own
Sometimes I add toasted pine nuts for crunch or swap in spinach when asparagus is not in season. The roasted garlic stays constant though, that is non-negotiable.
Pairing Suggestions
A crisp white wine cuts through the richness beautifully. I also like a simple arugula salad with lemon vinaigrette on the side.
Make Ahead Wisdom
You can roast the garlic and asparagus up to two days ahead, just store them in the fridge. The pasta comes together in minutes when you are ready to eat.
- Let the roasted garlic cool completely before refrigerating
- Reheat everything gently so you do not lose the silkiness
- Always finish with fresh lemon zest right before serving
Pin It This pasta has become my go-to for weeknight dinners that feel special without requiring any real effort. Sometimes simple really is best.
Recipe FAQs
- → How do I roast garlic properly?
Slice the top off a garlic head to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 30 minutes until the cloves are soft and golden. The cloves will squeeze easily from their skins when done.
- → Can I use other pasta shapes?
While spaghetti works beautifully to coat the garlic and oil, you can substitute linguine, fettuccine, penne, or fusilli. Adjust cooking time according to package directions for your chosen shape.
- → How do I know when asparagus is done roasting?
Roast asparagus at 400°F for 12-15 minutes until tender-crisp. You should be able to pierce it easily with a fork, but it should still have a slight crunch. Avoid overcooking or it will become mushy.
- → Can I make this dish ahead?
Roast the garlic and asparagus up to a day in advance. Store separately in the refrigerator. Reheat gently in a skillet before tossing with freshly cooked pasta for the best texture and flavor.
- → What can I substitute for Parmesan?
For a vegan version, use nutritional yeast, a plant-based Parmesan alternative, or simply omit the cheese. The roasted garlic and asparagus provide plenty of flavor on their own.
- → Why reserve pasta water?
Pasta water contains starch that helps emulsify the olive oil and creates a silky sauce that clings to the spaghetti. Add it gradually while tossing to achieve your desired consistency.
