Fresh Corn and Tomato Fettuccine

Name: Fresh Corn and Tomato Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida

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

Directions

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking time.
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 cobs and add to pasta. Add tomatoes, salt, pepper, remaining 2 tablespoons oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts

2 cups: 527 calories, 17g fat (5g saturated fat), 84mg cholesterol, 1051mg sodium, 75g carbohydrate (7g sugars, 9g fiber), 21g protein.

This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida

Recipe Creator