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Corn and tomato fettuccini

Name: Corn and tomato fettuccini
Cook time: 1800 s
Total time: 1800 s
Yield: 4
Ingredients: 8 ounces Pasta whole-wheat dry; 2 teaspoons Oil olive salad or cooking; 1/2 cup Peppers sweet red raw; 4 Units Onions spring or scallions (includes tops and bulb) raw; 200 grams Tomatoes red ripe cooked; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper white; 1 cup Cheese cheddar; 2 tablespoons Parsley fresh

30'

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Not included in this recipe

Treenut

Soy

Peanuts

Fish

Egg

Crustaceans

Dinner

Lunch

Treenut-Free

Ingredients

Servings

- 4 Portions +

Pasta, whole-wheat, dry

8 ounces Pasta, whole-wheat, dry

Oil, olive, salad or cooking

2 teaspoons Oil, olive, salad or cooking

Peppers, sweet, red, raw

1/2 cup Peppers, sweet, red, raw

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Tomatoes, red, ripe, cooked

200 grams Tomatoes, red, ripe, cooked

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Cheese, cheddar

1 cup Cheese, cheddar

Parsley, fresh

2 tablespoons Parsley, fresh

Corn and tomato fettuccini

Nutri value

Go to instructions

Instructions

2 Steps

30'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 2

15'

Step 1

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.

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2 of 2

15'

Step 2

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.

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Add a Protein

Consider adding grilled chicken or shrimp for a more balanced meal.