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

Fresh Corn & Tomato Fettuccine Recipe

Read Reviews (13)
4.6 13
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

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(13)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Aug. 11, 2013

My husband and I really loved this dish-One problem for us is that he doesn't like fish etc. I think this is a great recipe!

MY REVIEW
Reviewed Aug. 5, 2013

Tastes like summer! I used cherry tomatoes, hatch chiles instead of red peppers and added fresh oregano & basil from my yard. Next time I will reserve a little pasta water to stir in to make it a little 'saucier' but a great compilation of tastes!

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