Grilled Corn Asparagus Pasta with Brown Butter Breadcrumbs

 

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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.

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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.

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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.

Full Recipe: Charred Corn Asparagus Pasta with Brown Butter Breadcrumbs

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  • Paula @ Vintage Kitchen

    It’s funny how I put just anything I have lying around over pasta and call it a meal! Glad you all liked it, and you can certainly use parmesan instead of feta. I used a very mild blue cheese the next day when doing the pasta frittata. Thanks for posting it!