This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Fresh Corn and Tomato Fettuccine
Fresh Corn and Tomato Fettuccine
Prep Time
10 min
Cook Time
15 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
Directions
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking time.
- 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 cobs and add to pasta. Add tomatoes, salt, pepper, remaining 2 tablespoons 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.
Loading Popular in the Community
Loading Reviews
