This recipe for pasta with fresh corn and tomatoes caught my eye when I was scanning the most recent (June/July 2013) issue of Taste of Home . Easy, healthy and delicious, it was the Grand prize winner in their “Summer in a Bowl” challenge.
I love the combination of fresh corn and tomatoes and immediately added this pasta with fresh corn and tomatoes recipe to my “must try” list. It was as just as delicious as I had hoped.
Pasta with Fresh Corn and Tomatoes
I made a few changes, adapting it to fit our family’s tastes. The recipe called for 1 cup of feta cheese. Rod is not a feta fan so I substituted Mexican Queso Fresco , a mild slightly salty crumbly cheese, widely available here in Phoenix grocery stores instead.
I also substituted cilantro for the parsley. And regular fettuccine for whole wheat since we like it better and it’s what was in the pantry. And I added a tablespoon of fresh lime juice.
The recipe said to cook the corn on the ears, wait for them to cool and then cut the kernels off. I thought it would be much easier to remove the kernels from the cobs before boiling. So that’s what I did.
Both Rod and I loved it. Served with a simple tossed green salad and grilled chicken spinach sausage, it was a satisfying meal.
Simple, fresh, and delicious, I plan to make this light and healthy pasta with fresh corn and tomatoes several more times this summer.
Oh so simple, fresh and delicious fresh tomato and corn fettuccine you’ll want to enjoy all summer
Author: Simple Nourished Living
Recipe type: Pasta
8 ounces uncooked fettuccine
2 medium ears sweet corn, kernels cut off
2 teaspoons plus 2 tablespoons olive oil, divided
½ cup chopped sweet red pepper
4 green onions, chopped
3 medium-size tomatoes, chopped
½ teaspoon salt
½ teaspoon pepper
1 cup crumbled Mexican queso fresco or feta cheese
¼ cup minced fresh cilantro or parsley
1 tablespoon fresh lime juice (optional)
In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn during the last 4 minutes of cooking.
Meanwhile, in a small skillet, heat the 2 teaspoons of olive oil over medium heat. Add the red pepper and green onions. Cook, stirring often, until tender.
Drain the pasta and corn well then transfer it back to your pasta pot. Add the tomatoes, salt, pepper, remaining 2 tablespoons olive oil. Toss well to combine. Sprinkle with cheese and parsley. Serve immediately.
Nutritional Estimates Per Serving (1-2/3 cups): 284 calories, 12.1 g fat, 35.2 g carbs, 2 g fiber, 12.4 g protein and 8 Weight Watchers PointsPlus