Name: Fresh Corn and Tomato Fettuccine
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Corn and Tomato Fettuccine

1. 8 ounces uncooked whole wheat fettuccine -

2. 2 medium ears sweet corn, husked -

3. 2 teaspoons plus 2 tablespoons olive oil, divided -

4. 1/2 cup chopped sweet red pepper -

5. 4 green onions, chopped -

6. 2 medium tomatoes, chopped -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 1 cup crumbled feta cheese -

10. 2 tablespoons minced fresh parsley -

How to cook deliciously - Fresh Corn and Tomato Fettuccine

1. Stage

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking time.

2. Stage

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

3. Stage

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.