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 Olive oil; +2 tb, divided
    1/2 c  Red bell pepper; chopped
      4    Green onions; chopped
      2 md Tomatoes; chopped
    1/2 ts Salt
    1/2 ts Pepper
      1 c  Feta cheese; crumbled
      2 tb Fresh parsley; minced

  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.

  Recipe by Angela Spengler, Tampa, Florida

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

  Uncle Dirty Dave's Archives

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