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

TEST KITCHEN APPROVED

34 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Angela Spengler, Niceville, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 04, 2023

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

TEST KITCHEN APPROVED

Fresh Corn and Tomato Fettuccine

Contest Winner

34 Reviews Add your review

Yield:4 servings

Prep:10 min

Cook:15 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking time.

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 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.