FRESH CORN TOMATO FETTUCCINI

Summer time is a prime time for fresh produce recipes.  Check out this recipe that is bursting with fresh colorful veggies, packed with vitamins and nutrients. 

Fresh Corn Tomato Fettuccini

Ingredients:

• 8 oz Whole Wheat Fettuccine
• 2 medium ears corn, husks removed OR 1 1/2 cups frozen or canned corn
• 1/2 cup chopped sweet red pepper
• 4 green onions chopped (optional)
• 2 medium tomatoes, chopped
• olive oil
• salt and pepper
• 1 cup cheese (parmesan or feta or other)
• 2 TBL fresh parsley

Directions:

1- In a large pot cook fettuccine according to package directions, adding (uncooked) corn during the last 8 minutes of cooking.

2-  Meanwhile in a small skillet, heat 2 tsp oil over medium-high heat.  Add red pepper and green onions, cook and stir until tender

3-  Drain pasta and corn, add tomatoes, salt, pepper, 2 TBL olive oil and the pepper mixture; toss to combine.  Sprinkle with cheese and parsley. 

  

Yields: 4 servings

NUTRITIONAL FACTS

2 cups: 422 calories, 15g fat (4g saturated fat), 15mg cholesterol, 580mg sodium, 56g carbohydrate (6g sugars, 10g fiber), 17g protein.