Save on Pinterest

Fresh Corn and Tomato Fettuccini

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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.
  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Summy
    Aug 2, 2020

    Simple and delicious. To Barbara: this is great served hot OR cold.

  • Barbara
    Jun 12, 2020

    Have not made yet but want to. I am a little confused - is this a hot or cold dish?

  • Spotted-Doe
    May 18, 2020

    Love this recipe. I've made it five times, the first exactly as written. I found it a bit too bland for my tastes and have been adding Italian herbs and seasoned salt ever since for some extra flavor. Terrific. Also love it with Tomato Basil Feta.

  • cindylcan
    Apr 23, 2020

    Wow, so delicious! I made the recipe just as is and I wouldn't change a thing. Little bit of prep, then quick and easy. If I hear one more person say, well I didn't have this so I substituted this, etc...that doesn't help us wanting to try a new recipe. Just make the dang recipe as written!

  • PrplMonky5
    Aug 3, 2019

    I made this previously and only gave it a 4-star. I think the problem previously was I had the ingredients off. I remade this with the correct amounts and it was AWESOME. The pepper was still just a tad overwhelming (only a little), and I still didn't use the full amount of salt (because of the feta), but otherwise, I used everything else the correct way. It was light and delicious, a perfect summer dinner!

  • JMartinelli13
    Oct 5, 2018

    I couldn't find whole wheat fettuccine, so I used regular. I had fresh mozzarella on hand from another recipe, so I used that instead of the feta. I had orange bell peppers on hand, instead of red, which added even more color. I had beautiful grape tomatoes, so I quartered those instead of using full size tomatoes. I really loved this dish! It was filling but not at all heavy. It was great the day of, and also great the next day with some sliced grilled chicken added.

  • abbasgael
    Sep 1, 2017

    Aany meatless dish that combines lots of veggies with a whole grain is a keeper! Thanks for sharing this.

  • Ellie31773
    Aug 10, 2017

    This is a fabulous base recipe (good on its own--don't get me wrong!) for any summer produce you might have lying around. Angela's idea to cook the corn in the pasta water is just genius! I added bacon and basil, and because I'm sensitive to cow's milk, goat cheese. I was so excited to eat the leftovers for lunch today. It kept beautifully.

  • TJ41
    Aug 24, 2016

    Made this for supper, absolutely loved it! I had fresh parsley, basil and oregano in the herb planter and added all three to the dish. I will be making this again! I would say that it serves 4, rather than 2.

  • cmonster7
    Aug 19, 2016

    IT was just okay bland