10 June 2014

Lemony Brussels Sprouts and Corn with Pasta



This dish is so summery!  Early season Brussels Sprouts are just making their final bow in the stores around here; pick the smallest ones possible, and make sure they're firm and tightly packed.  The corn is a bit hasty, as it won't be ripe in these parts until July, but I usually use the frozen kind now that I'm no longer a resident of the Corn Belt, anyway.




Lemony Brussels Sprouts and Corn with Pasta

Serves 4

1 teaspoon olive oil
½ yellow onion, diced
1 large garlic clove, minced
½ pound small Brussels Sprouts, trimmed and halved
1 cup corn kernels, thawed if using frozen
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
Salt and black pepper to taste
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
1 pound stick pasta of your choice (I like linguine)
Sour cream or plain yogurt for serving

Start a well-salted pot of water boiling and cook pasta according to package directions

Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion and Brussels Sprouts and cook, stirring frequently, until tender and sprouts have some light brown spots on them, about 10 minutes.  Stir in the garlic, corn, chopped herbs, and salt and pepper.  Continue to cook until heated through and garlic is fragrant, about 4 minutes.  Stir in the lemon juice and zest and add the cooked, drained pasta to the skillet.  Toss to coat, season with more salt or pepper if necessary, and serve in individual bowls.  Top with sour cream or yogurt if desired.