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Fresh Corn & Tomato Fettuccine for Two

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
    2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 1 medium ear sweet corn, husked
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1/4 cup chopped sweet red pepper
  • 2 green onions, chopped
  • 1 cup halved grape tomatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 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 1 tablespoon 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 red pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts
2 cups: 433 calories, 18g fat (5g saturated fat), 15mg cholesterol, 600mg sodium, 55g carbohydrate (8g sugars, 6g fiber), 16g protein.

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