Creating Easy Weeknight Meals with Dierbergs Homegrown

Thank you Dierbergs for sponsoring this content.

It is no secret that this working mama is a proponent of simple, yet tasty and easy dishes that can be made in 30 minutes or less. I also enjoy when these recipes are fresh, flavorful, and fabulous! Lately, I’ve been creating easy weeknight meals for me and my daughter that are filled with quality ingredients and produce– the more bountiful the harvest, the better. I recently took a tour of Dierbergs Homegrown offerings at their flagship market in Des Peres, and got a fresh perspective of their Homegrown section that is filled with fruit, produce, and other items grown right here locally.

Think of Dierbergs Homegrown as a Farmer’s Market inside of a grocery store. It has the freshest produce available locally. In order for the item to be considered Dierbergs Homegrown, it has to be picked, packed, and delivered to their stores in less than 24 hours.

You’ll find everything you want from tomatoes to eggplant to corn to peaches and more grown by family-owned farms located in and around the St. Louis area.

During my latest trip to the market, I spent some extra time in the Dierbergs Homegrown section buying some fruits and veggies for the week for our meals. The Chicklet suggested that I create my Lemon Parmesan & Corn Pasta for Meatless Monday, and since it is one of her favorites, I thought I would share the recipe right here for you. It features delicious produce from Dierbergs Homegrown.

Meatless Lemon Parmesan & Corn Pasta

10 min. prep | 20 min cook time

Here’s what you will need for four servings:

12 ounces pasta (Papparadelle, Egg Noodle, Farfelle, or Rigatoni)
1 cup corn
1 cup stock (chicken or vegetable)
1 lemon
2 cloves garlic, peeled and chopped
1 half shallot, peeled and chopped
3 ears corn, cut corn off of cob
2 tablespoon olive oil- divided
1/3 cup fresh basil, chopped
1/2 cup sour cream
1/2 cup shredded parmesan cheese
salt & pepper to taste

Instructions:

1. Follow the instructions on the pasta package in a large pot. Add a dash of olive oil and salt to the water to boil.

2. Add a medium sized pan to stove on medium high heat. Add 1 tablespoon of olive oil to the pan, followed by the chopped garlic and shallots. Let simmer and soften, then remove from the pan and put into a bowl.

3. Add 1 tablespoon of olive oil to the pan, followed by your cut corn (Dierbergs Homegrown has Steam-Ready Corn that can make this process quicker), then add chopped basil. Lightly season with salt and pepper and let simmer.

4. Once corn has browned slightly, add the chopped garlic and shallots from the bowl to the pan and let them all simmer together on medium low heat.

5. Add pasta to your your large pot and let boil until al dente.

6. Remove corn, shallots, and garlic from the pan.

7. Place the pan back on the stove on medium heat. Add the cup of stock to the pan, followed by 1/2 cup sour cream and lemon juice from the lemon. Let simmer and thicken, stirring slowly.

8. Add 1/2 cup to parmesan cheese to the pan, whisking to incorporate. Add salt and pepper to taste and let thicken. Lower heat and continue to stir.

9. Incorporate corn with basil, shallots, and garlic into sauce.

10. Add 1/2 cup to parmesan cheese to the pan, whisking to incorporate. Add salt and pepper to taste and let thicken. Lower heat and continue to stir.

11. Drain, then rinse pasta and add back to the pot.

12. Slowly add batches of pasta to the pan with sauce and corn. Stir in pasta to incorporate (you may have more pasta noodles left over than what will fit in pan–you can use these for leftovers.

13. Place the pan on medium high heat and let pasta and sauce simmer, then remove and place in casserole or serving dish.

14. Top with parmesan and chives.