Fresh Corn & Tomato Fettuccine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whole wheat pasta tossed with tomatoes, corn, red peppers, green onions and a little feta is a sure-fire winner. Ingredients:
8 ounces uncooked whole wheat fettuccine |
2 medium ears sweet corn, husks removed |
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:
1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
2. 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. 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 pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.
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