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Fresh Corn and Tomato Fettuccine

Name: Fresh Corn and Tomato Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 8 ounces uncooked whole wheat fettuccine; 2 medium ears sweet corn, husked; 2 teaspoons plus 2 tablespoons olive oil, divided; 1/2 cup chopped sweet red pepper; 4 green onions, chopped; 2 medium tomatoes, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup crumbled feta cheese; 2 tablespoons minced fresh parsley

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Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida

Fresh Corn and Tomato Fettuccine Recipe photo by Taste of Home

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Ingredients

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts

2 cups: 527 calories, 17g fat (5g saturated fat), 84mg cholesterol, 1051mg sodium, 75g carbohydrate (7g sugars, 9g fiber), 21g protein.

Fresh Corn and Tomato Fettuccine

Ingredients

Directions

Nutrition Facts

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