Fresh Corn & Tomato Fettuccine
Total Time: 30 Minutes
Ingredients
Yield: 4 Servings
-
- 8 oz uncooked whole wheat fettuccine
- 2 medium ears sweet corn, husks removed
- 2 tsp plus 2 Tbsp olive oil, divided
- 1/2 cup chopped sweet red pepper
- 4 green onions, chopped
- 2 medium tomatoes, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup crumbled feta cheese
- 2 Tbsp 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 2 tsp 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 pepper mixture; toss to combine.
- Sprinkle with cheese and parsley.