Fresh Corn & Tomato Fettuccine Recipe
Fresh Corn & Tomato Fettuccine Recipe photo by Taste of Home

Fresh Corn & Tomato Fettuccine Recipe

Publisher Photo
Whole wheat pasta tossed with tomatoes, corn, red peppers, green onions and a little feta is a sure-fire winner. —Angela Spengler, Clovis, New Mexico
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked whole wheat fettuccine
  • 2 medium ears sweet corn, husks removed
  • 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

Nutritional Facts

2 cups equals 422 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 580 mg sodium, 56 g carbohydrate, 10 g fiber, 17 g protein.

Directions

  1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
  2. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
  3. 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 pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.
Originally published as Fresh Corn & Tomato Fettuccini in Taste of Home June/July 2013

Nutritional Facts

2 cups equals 422 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 580 mg sodium, 56 g carbohydrate, 10 g fiber, 17 g protein.

Reviews for Fresh Corn & Tomato Fettuccine

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2014

Love it! So good. Added chicken to make it a one dish meal. Second time, Shrimp. This is a phenomenal dish! Even took the recipe to my farmer's market corn provider so she and he could enjoy it!

MY REVIEW
Reviewed Apr. 28, 2014

I LOVE this. I love it even more as a cold summer salad. It's so delicious both hot and cold though. When I do a cold pasta salad, I use either multi colored or whole wheat shells instead of the fettucine. Another suggestion I'd make is to grill the corn or roast it in the oven. It gives it another flavor that's just awesome, especially in the summer months. LOVE it!

MY REVIEW
Reviewed Sep. 12, 2013

This was great!

MY REVIEW
Reviewed Aug. 31, 2013

This was very simple and good, but I think it would be even better with garlic. Without meat, as written, would make a good lunch. For dinner in our family, it may be a better side or a main dish with chicken added to it. I would probably toss in more bell pepper (different color) and some zucchini, too.

MY REVIEW
Reviewed Aug. 25, 2013

I made this twice in two weeks, and my husband and I both loved it. I went to our farmers market and found a vendor selling his corn $1 per dozen. I bought two dozen, and had another dozen in the fridge from a neighbor. I cut all of it off, made the sauce as directed and froze it in quart size bags. Now I have about 5 quarts of sauce ready to go for an easy weeknight meal.

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