Fresh Corn and Tomato Fettuccini
Total TimePrep/Total Time: 30 min.
Simple and delicious. To Barbara: this is great served hot OR cold.
Have not made yet but want to. I am a little confused - is this a hot or cold dish?
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.
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!
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!
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.
Aany meatless dish that combines lots of veggies with a whole grain is a keeper! Thanks for sharing this.
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.
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.
IT was just okay bland