Fresh Corn & Tomato Fettuccine

So I tried a new recipe I found this week in my Taste of Home magazine. I knew this would be only something I liked, as my husband and kids are picky eaters. This recipe was so easy AND delicious! I did make a few alterations though.

My alterations:
3 tsp of olive oil. 2 tsp to cook green onion and peppers in and 1 for adding in later.
Used red, green, yellow, and orange sweet bell peppers
Grated Parmesan cheese in place of Feta cheese and only used about 1/3 cup.

Also thought about adding grilled chicken breast to it to add in some more lean protein.

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

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 teaspoons 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. Yield: 4 servings.


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