This recipe combines delicious whole wheat pasta with the best fresh garden produce. It’s tossed with heart-healthy olive oil, and a little feta cheese gives it bite.
—ANGELA SPENGLER TAMPA, FL
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
4 ounces uncooked fettuccine
1 medium ear sweet corn, husk removed
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 cup chopped sweet red pepper
2 green onions, chopped
1 cup halved grape tomatoes or chopped tomatoes
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled feta cheese
2 tablespoons minced fresh parsley
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 1 tablespoon oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
3. Drain the pasta and corn; transfer the pasta to a large bowl. Cool corn slightly; cut corn from cob and add to the pasta. Add tomatoes, salt, pepper, the remaining oil and the red pepper mixture; toss to combine. Sprinkle with cheese and parsley.
NUTRITION FACTS 2 cups equals 433 cal., 16 g fat (5 g sat. fat), 15 mg chol., 600 mg sodium, 55 g carb. (8 g sugars, 6 g fiber), 16 g pro.