Tender spaghetti tossed with sweet roasted garlic, crisp asparagus, and Parmesan in olive oil. Ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1 large head garlic
02 - 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces
→ 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
# How To Make:
01 - Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - After 15 minutes, spread asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the same oven for 12-15 minutes, until just tender.
03 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta.
04 - Squeeze the roasted garlic cloves from their skins and mash lightly with a fork.
05 - In a large skillet over medium heat, add 1/4 cup olive oil. Add the mashed garlic and sauté for 1-2 minutes until fragrant.
06 - Add roasted asparagus and cooked spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed for a silky sauce.
07 - Stir in Parmesan, lemon zest, parsley, and red pepper flakes (if using). Season to taste with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley.
