MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Corn & Tomato Fettuccine
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings

8 oz Uncooked whole wheat
- fettuccine
2 md Ears sweet corn; husked
2 ts + 2 tb olive oil; divided
1/2 c Chopped red bell pepper
4 Green onions; chopped
2 md Tomatoes; chopped
1/2 ts (ea) salt & pepper
1 c Crumbled feta cheese
2 tb Minced fresh parsley

In a Dutch oven, cook fettuccine according to package
directions, adding corn during the last 8 minutes of
cooking.

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

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 the pepper
mixture; toss to combine. Sprinkle with cheese and
parsley.

Angela Spengler, Tampa, Florida

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I prefer the dangerously strong naval rums.
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