Friday, April 27, 2018


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
  • 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
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


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

No comments:

Post a Comment