Our family is moving closer to becoming vegetarian. For the past several years we have made it a point to eat 2 to 3 vegetarian dishes a week for dinner. The past year it’s been 4 or 5 dinners a week. Finding recipes that don’t use meat is not easy in a society that consumes so much of it.
When I find new vegetarian dishes that make me forget I’m not eating meat and thereby not missing it, it’s a good thing.
This dish sounded a bit odd, but I had bought some corn this week and wasn’t sure what do with it until I saw this post from one of my fellow Sunday Supper bloggers, Paula at Vintage Kitchen Notes. The thought of anything other than a marinara sauce on spaghetti noodles just feels foreign, which is pretty funny considering how experimental I am with food. Also, the dish really doesn’t have a sauce, it uses the brown butter and breadcrumbs to coat the noodles. And what no Parmigiano-Reggiano? Feta? Feta on spaghetti? Sacreligious.
The dish does take some time, about 30-40 minutes. It is great for a quick weekend meal than a rushed after work meal.
The full recipe is below. I followed it with one exception. Stephanie doesn’t like jalapenos so I substituted red chili pepper flakes, 1/2 teaspoon.