Fresh Corn and Tomato Fettuccini

  Dinner

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.

Fresh Corn and Tomato Fettuccini

Average Rating: 4.705882

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

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

Instructions

  • 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 the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts

2 cups: 422 calories, 15g fat (4g saturated fat), 15mg cholesterol, 580mg sodium, 56g carbohydrate (6g sugars, 10g fiber), 17g protein.

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