Creamy Garlic Pasta with Roasted Asparagus & Crispy Breadcrumbs
Ingredients
- 1 poundasparagus
- 3 tablespoonolive oil
- ·salt and black pepper
- 12 ouncepasta (penne or fusilli)
- 5 clovesgarlic
- ¾ cupheavy cream
- ½ cupparmesan cheese (freshly grated)
- ½ cuppanettone or crusty bread (for breadcrumbs)
- 2 tablespoonbutter
- 1lemon (for zest and juice)
Prep
- 01
Trim the bottom 1–2 inches from asparagus spears.
- 02
Mince 5 cloves garlic.
- 03
Grate 0.5 cup parmesan cheese if using a wedge.
- 04
Pulse or tear bread into coarse breadcrumbs (you need about 0.5 cup).
- 05
Zest 1 lemon and set aside juice.
Method
- 01
Preheat oven to 425°F. Toss asparagus with 1 1/2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 12–15 minutes until tender and lightly caramelized. Set aside.
- 02
Meanwhile, bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 03
While pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 04
Pour in cream and bring to a gentle simmer. Stir in parmesan until melted and smooth, about 2 minutes. Season with salt and pepper to taste.
- 05
Add cooked pasta to the cream sauce. Toss well, adding reserved pasta water a splash at a time until the sauce coats the noodles (you may not need all of it).
- 06
Fold in roasted asparagus and the zest of 1 lemon. Taste and adjust seasoning.
- 07
While pasta finishes, melt butter in a small skillet over medium-high heat. Add breadcrumbs and toast, stirring often, until golden and crispy, about 3–4 minutes. Season with a pinch of salt.
- 08
Divide pasta into bowls. Top with crispy breadcrumbs, a squeeze of fresh lemon juice, and extra parmesan. Serve warm.
Spice Tips
For warmth and depth, add 1/4 teaspoon red pepper flakes to the garlic as it toasts. A handful of fresh basil or parsley stirred in at the end brightens the dish, or finish with a crack of fresh cracked black pepper for subtle heat.
Make ahead: toast the breadcrumbs up to 2 days in advance and store in an airtight container. For a lighter version, substitute half the cream with pasta water or vegetable broth.