Spring pasta with mellow roasted garlic, tender asparagus, and spaghetti in olive oil. Simple, flavorful, and vegetarian.
# What You'll Need:
→ Vegetables
01 - 1 large head garlic
02 - 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces (about 1 lb)
→ 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
# Directions:
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 in same oven for 12-15 minutes until just tender.
03 - Bring large pot of salted water to boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
04 - Squeeze roasted garlic cloves from their 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 - Transfer to serving plates immediately. Garnish with extra Parmesan and fresh parsley.
