Fresh Corn and Tomato Fettuccine
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.
Prep time:
Cook time:
Serves: 4
Calories per serving: 103
Ingredients:
Cook time:
Serves: 4
Calories per serving: 103
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 peppers
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.