Fresh Corn & Tomato Fettuccine For Two

1. 1

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

2. 2

   Meanwhile, in a small skillet, heat 1 tablespoon oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.