Breadcrumbs

fresh corn and 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:

    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 tsp 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.
    4. Sprinkle with cheese and parsley.

 

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