Fresh Corn & Tomato Fettuccine

From Michelle via Taste of Home.

Ingredients

  • 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. olive 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. Sprinkle with cheese and parsley.

Makes 4 Servings